[ 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.

Origin of ratatouille

Borrowed into English from French around 1875–80
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British Dictionary definitions for ratatouille


/ (ˌrætəˈtwiː) /


a vegetable casserole made of tomatoes, aubergines, peppers, etc, fried in oil and stewed slowly

Word Origin for ratatouille

C19: from French, from touiller to stir, from Latin tudiculāre, from tudes hammer
Collins English Dictionary - Complete & Unabridged 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012