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[rat-uh-too-ee, -twee; French ra-ta-too-yuh] /ˌræt əˈtu i, -ˈtwi; French ra taˈtu yə/

a vegetable stew of Provence, typically consisting of eggplant, zucchini, onions, green peppers, tomatoes, and garlic, served hot or cold.
a vegetable casserole made of tomatoes, aubergines, peppers, etc, fried in oil and stewed slowly

1877, from French ratatouille (19c.), first element uncertain, second element evidently touiller “to stir up,” ultimately from Latin tudes “hammer” [Gamillscheg].


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