a vegetable stew of eggplant, zucchini, tomatoes, onions, and peppers, flavored with garlic and basil or other herbs and served hot or cold
Origin of ratatouilleFrench from ra-, intensifier + ta-, reduplicated, reduplication syllable + touiller, to mix from Classical Latin tudiculare, to stir about from tudicula, device for crushing olives, diminutive of tudes, hammer from root of tundere, to strike: see study
A vegetable stew, usually made with eggplant, tomatoes, zucchini, peppers, and onions, seasoned with herbs and garlic.
Origin of ratatouilleFrench from alteration of toillier, touiller to stir, mix ; see toil 1.
(countable and uncountable, plural ratatouilles)