ratatouille
ratatouille — 名詞
1. a traditional vegetable stew from the Provence region of southern France, made b
普羅旺斯燉菜
以番茄、茄子等蔬菜慢火燉煮的法式菜肴
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.
Maeve 周日下午用從農夫市集買來的蔬菜，燒了一大鍋普羅旺斯燉菜。
make + ratatouille: typical verb–noun collocation for preparing the dish
The ratatouille that Sven served alongside the grilled chicken was bursting with summer flavours.
Sven 搭配烤雞一起端上桌的普羅旺斯燉菜，滿是夏天的味道。
serve + ratatouille + alongside [something]: common serving context
Diya’s grandmother taught her to slice vegetables evenly for a proper ratatouille niçoise.
Diya 的祖母教她把蔬菜切得厚薄一致，才能做出道地的尼斯式普羅旺斯燉菜。
Feng likes to eat leftover ratatouille the next day with a fried egg on top.
Feng 喜歡第二天把剩的普羅旺斯燉菜加熱一下，再加上一個煎蛋一起吃。
Putri added a spoonful of ratatouille to her pasta for extra flavour.
Putri 在她的意大利麵裡加了一杓普羅旺斯燉菜，讓味道更豐富。
- 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.