Ratatouille

Ratatouille is a Provençal vegetable stew commonly made with zucchini, eggplant, tomatoes, peppers, and onions. Its ingredients may be cooked together or prepared separately before being combined.

Provençal cuisine: The regional cooking tradition of Provence in southeastern France, shaped by Mediterranean ingredients and local practices. Ratatouille is one of Provence’s best-known vegetable dishes.
Stewing: A cooking method that gently simmers ingredients in liquid over an extended period. Ratatouille’s vegetables are often simmered until tender in their combined juices.
Provence: A historical and cultural region in southeastern France bordering the Mediterranean Sea. Ratatouille is rooted in this region’s cooking traditions.
Ratatouille (film): A 2007 Pixar animated film about Remy, a rat who dreams of becoming a chef in Paris. The film made a refined, layered version of the dish internationally familiar.
French cuisine: The culinary traditions and practices associated with France and its regions. Ratatouille is often presented internationally as an emblem of French cooking.
Eggplant: A cultivated plant whose edible fruit has glossy skin and spongy flesh, used as a vegetable in cooking. Eggplant gives ratatouille a tender, substantial texture.
Sautéing: A cooking method that quickly cooks food in a small amount of fat over relatively high heat. Cooking vegetables separately by sautéing can preserve their individual textures.
Nice: A city on the French Riviera and a major cultural center of southeastern France. Ratatouille is especially associated with Nice and its surrounding area.
Vegetarian cuisine: Cooking that excludes meat and, in stricter forms, other animal-derived foods. Ratatouille is naturally suited to vegetarian meals.
Cuisine of Nice: The food traditions of Nice, including dishes shaped by local produce and Mediterranean influences. The dish’s regional identity is often tied more specifically to Nice than to France as a whole.

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Vegetable soupCompared with: It uses a similar vegetable combination but is typically served as a stew rather than a soup.