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 toil1.
(countable and uncountable, plural ratatouilles)