See also: Ratatouille (homonymy)

The ratatouille is a speciality niçoise. They are cooked vegetables, mainly of the Eggplant S, Zucchini S, Poivron S and Tomate S. As any “generic” receipt it does not have there a precise receipt but principles to respect. For ratatouille two methods are possible: cooking of all vegetables together or the first cooking vegetable by vegetable.