Ratatouille

A Ratatouille is a stewed vegetable dish of Provencal cuisine of southern France from Nice; is there a classic dish like bouillabaisse. It can be eaten cold or warm.

The main ingredients for Ratatouille are eggplant, onions, zucchini, tomatoes, peppers and garlic, cut into not too small pieces, fried and then stewed. The vegetables or at least the eggplants are fried separately. Fresh herbs or herbs de Provence (basil, marjoram, oregano, rosemary, lavender, sage, thyme) are optional; a good olive oil, salt and pepper are always so. The peppers and tomatoes are skinned.

Because Ratatouille is now spread throughout Europe, the dish is prepared differently and often uses other regional ingredients. So even red wine, celery, black olives, tofu, dried tomatoes, parsley, lime or capers may be added in addition to the known ingredients.

History

Ratatouille was originally a purely regional dish from the area of ​​Nice, which was known throughout the region until the 20th century. The first printed recipe appeared around 1930. Ratatouille The name has been used in France since the 18th century for simple stews, derived from the French verb touiller stir for. Ratatouille comes from the Provencal word Ratatolha [ rata'tuʎɔ ] and for an interpretation is, allegedly radicals- damage ( proportion = feeding; touiller = stir, stir ), originally a poor man's food from waste from vegetables - tomatoes, eggplant, zucchini, onions, garlic - simmered for hours.

The first published recipe of the famous Court today goes back to Heyraud, author of La Cuisine à Nice. He referred to it therein as ragout of aubergine with tomato, zucchini and peppers. It 'll also referred to as sauté à la Niçoise. In Nimes, the name was bourbouillade known.