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Ratatouille

Updated: Mar 21, 2019

Origin - France


#French #Vegetarian #Colorful #Layered #Stew


Ratatouille is a bright, colorfully-layered, summer vegetable stew, rich with olive oil, and aromatic garlic and herbs that balance the dish to perfection. As a tasty, nutritious, and easy to prepare dish, Ratatouille is one of the most typical recipes of French culinary heritage.


It is also a dish many have seen and probably heard for the first time on Pixar’s animated-film, “Ratatouille”, where Remy the Rat dreams of becoming a great chef and finds himself in Paris to master the French vegetable stew, Ratatouille.


“If you are what you eat, then I only want to eat the good stuff” – Remy the Rat


[ History ]

Just like most traditional dishes, Ratatouille has peasant cuisine origins. The peasants of Provence originally created this dish by collecting anything they had in their gardens such as eggplants, squashes, tomatoes, and garlic.


Ratatouille is loaded with fresh summer vegetables

Throughout the Mediterranean, any dish made with vegetables and stewed in olive oil would be named Ratatouille, even if the resulting dish isn’t true with the traditional recipe. So it is fair to say that Ratatouille is more of a preparation of vegetable stew than an actual recipe.


There are different ways to prepare Ratatouille.

The word “ratatouille” comes from the Occitan word, ratatolha, which means a preparation of stewed vegetables. This comes from the French military that made quick dishes with vegetables, beans, potatoes, bread, and fatty meats. It was a simple yet very nutritious meal that helped provide the energy that the troops needed to fight in battle.


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