Definitions for "Ratatouille"
French mix of eggplant, tomatoes, onions, peppers, and seasonings
A vegetable stew originating in Provence, France. It is comprised of tomatoes, peppers, eggplant, onions, garlic, and zucchini, all of which are stewed together (perhaps after an initial saute to better develop their flavors) until the mixture is very soft and the flavors have blended together. It is often flavored with a hint of bay leaf and thyme. It is most often eaten hot, but is also delicious served cold on a hot day.
A vegetable stew with herbs.