Bringing Indian Tadka to Global Cuisine
Classic French dish for all vegetarians to enjoy
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Ratatouille is a French provincial stewed vegetable dish, originating in Nice, and sometimes referred to as ratatouille niçoise. Recipes and cooking times differ widely, but common ingredients include tomato, garlic, onion, courgette (zucchini), aubergine (eggplant), capsicum (bell pepper), and some combination of leafy green herbs common to the region.
Dietary Information
Nutritional Information
| Typical values* | per Serving | contents |
|---|---|---|
| Total Energy: | 117 Kcal | |
| Protein: | 4% | 5 kcal |
| Fat: | 68% | 80 kcal |
| Carbohydrates: | 27% | 32 kcal |
Factoid
The word ratatouille derives from the Occitan ratatolha and is related to the French ratouiller and tatouiller, expressive forms of the verb touiller, meaning "to stir up".From the late 18th century, in French, it merely indicated a coarse stew. The modern ratatouille – tomatoes as a foundation for sautéed garlic, onion, zucchini, aubergine (eggplant), bell pepper, marjoram, fennel and basil, or bay leaf and thyme, or a mix of green herbs like herbes de Provence – does not appear in print until c. 1930s
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