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Ratatouille is a classic vegetable stew from the Provence region of France. It’s a beautiful celebration of summer vegetables, featuring tomatoes, zucchini, eggplant, bell peppers, and onions, all slow-cooked with garlic and herbs. While it can be served as a side dish, it’s hearty and flavorful enough to be a main course, especially with some crusty bread. This recipe involves cooking the vegetables separately to preserve their individual texture and flavor before combining them at the end.
The name "Ratatouille" comes from the Occitan word "ratatolha," meaning to stir up. The dish originated in the area around Nice in the 18th century as a simple, rustic stew made by poor farmers with fresh summer vegetables. The modern version, and its presentation as a more refined dish, was popularized by chefs like Julia Child.
Prep Time
30 minutes
Cook Time
1 hour
Total Time
1 hour 30 minutes
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