ratatouille
ratatouille — noun
1. a traditional vegetable stew from the Provence region of southern France, made b
a traditional vegetable stew from the Provence region of southern France, made by slowly cooking tomatoes, aubergines (eggplant), peppers, courgettes (zucchini), and onions together with olive oil and herbs such as thyme and basil
Maeve spent Sunday making a pot of ratatouille with vegetables from the farmer’s market.
make + ratatouille: typical verb–noun collocation for preparing the dish
The ratatouille that Sven served alongside the grilled chicken was bursting with summer flavours.
serve + ratatouille + alongside [something]: common serving context
Diya’s grandmother taught her to slice vegetables evenly for a proper ratatouille niçoise.
Feng likes to eat leftover ratatouille the next day with a fried egg on top.
Putri added a spoonful of ratatouille to her pasta for extra flavour.
- stew
a broader category; any stew can contain meat or fish, while ratatouille is specifically vegetable-based and Provençal
- caponata
an Italian sweet-and-sour aubergine dish from Sicily, served at room temperature, whereas ratatouille is served hot or warm and is not sweet-and-sour
- tian
another Provençal vegetable dish with a similar ingredient list, but vegetables are sliced and arranged in layers rather than stewed together
用法筆記
Originally from the Provence region of southern France, the dish is formally called ratatouille niçoise (after the city of Nice). As a food name, ratatouille is typically uncountable (‘Do you want more ratatouille?’), but it can be used countably when referring to a particular version (‘She made a wonderful ratatouille’). The dish is naturally vegan and gluten-free, though some modern versions include meat or fish.