Ratatouille
OriginFrance (Nice)
Year1700s
Key IngredientsEggplant/Tomato/Zucchini
About Ratatouille
A Provencal stew of eggplant, zucchini, peppers, tomatoes, and garlic from Nice. The name comes from the French touiller, to stir or toss. Originally peasant food, a way to use summer vegetable gluts. Cooked vegetables are layered or stewed in olive oil. The 2007 film gave it a global renaissance. Nothing about it is fancy, which is the whole point.