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Ratatouille

Traditional vegetable stew from the Occitan region, a Provencal favourite

This Occitan vegetable dish originates in Nice. Aubergines, courgettes, peppers and onions are sautéed with herbes de Provence and garlic and the key ingredient, tomatoes, added later to make a rich and thick stew.

 It is often served as a side dish but can be eaten as a main with bread, rice or pasta. It is perhaps Provence’s most famous culinary export, even lending its name to a Walt Disney film! Though referred to commonly as ratatouille niçoise, the dish is in fact popular along the entire Mediterranean coast as an easy summer dish.

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