Ratatouille is a French Provençal stew combining tomatoes, zucchini, eggplant, and peppers.
The dish comes from Provence in southeastern France, where summer vegetables, olive oil, garlic, and herbs are central to regional cooking. Its name is linked to the French verb touiller, meaning to stir or mix. Traditional preparations may cook the vegetables together, while other methods sauté them separately before combining them.
Ratatouille is usually served as a vegetable side dish, though it can also be a light main course with bread, rice, or eggs. Herbs such as thyme, basil, and bay leaf are common, but recipes vary by household and locality.
It is sometimes confused with pisto manchego, a Spanish vegetable dish with similar ingredients. Ratatouille is specifically associated with Provençal France, while pisto belongs to Spain’s La Mancha region.