Ratatouille - A Vegetable Stew

I mentioned earlier of Thomas Keller of acclaimed French Laundry restaurant and his involvement in "Ratatouille". His recipe for the dish was used in the movie, which is technically confit biyaldi.

Here's another recipe for Ratatouille, and a bit more history behind the dish and how the movie connects with it.

Still, the dish itself is based on a simple structure. According to the venerable LaRousse Gastronomique -- The World's Greatest Culinary Encylopedia, ratatouille is a vegetable stew typical of Provencal cookery, originally from Nice, now found all over southeast France and is considered very popular everywhere.

"The word, derived from the French touiller (to mix or stir) at first designated an unappetizing stew," notes the book's authors. "A ratatouille from Nice is made from onions, courgettes (zucchini), aubergines (eggplants), sweet bell peppers and tomatoes, delicately simmered in olive oil with herbs.

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Zz.