Ratatouille is the celebrated vegetable stew of Provence, a slow-simmered medley of onions, tomatoes, aubergines, sweet peppers, and courgettes cooked in olive oil with garlic and Provençal herbs. Each vegetable is traditionally cooked separately before being combined, so every component keeps its character while the flavours marry into something greater than the sum of its parts. Served hot, warm, or at room temperature, it works as a side dish, a topping for bruschetta, or a main course with bread, eggs, or grains. Nutritionally it is a showcase for the Mediterranean diet: abundant vegetables, olive oil as the fat, and minimal processing. The animated film of the same name introduced its rustic charm to a new generation of cooks.