ratatouille

E242447

Ratatouille is a traditional Provençal French vegetable stew, typically made with tomatoes, eggplant, zucchini, peppers, onions, and herbs, and often served as a side dish or light main course.

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Label Occurrences
ratatouille canonical 1

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Statements (47)

Predicate Object
instanceOf French dish
traditional dish
vegetable stew
canBeServedAs accompaniment to fish
accompaniment to meat
light main course
countryOfOrigin France
course main course
side dish
cuisine French cuisine
Provençal cuisine
dietaryCategory dairy-free
vegan
vegetarian
dishType gluten-free dish
vegan dish
vegetable dish
flavorProfile herbaceous
savory
slightly sweet
mainIngredient bell pepper
eggplant
garlic
onion
tomato
zucchini
nameEtymology derived from French verb "touiller" meaning "to stir"
oftenServedWith bread
pasta
polenta
rice
originPeriod 18th century
regionOfOrigin Provence
servingTemperature hot
room temperature
warm
similarTo caponata
piperade
typicalColor red
typicalPreparation seasoned with Mediterranean herbs
vegetables are sautéed in olive oil
vegetables are stewed together
usesIngredient basil
bay leaf
herbs de Provence
olive oil
thyme

How these facts were elicited

Referenced by (1)

Full triples — surface form annotated when it differs from this entity's canonical label.

Ratatouille featuresDish ratatouille