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A vegetable stew, usually made with eggplant, tomatoes, zucchini, peppers, and onions, seasoned with herbs and garlic.
[French, from alteration of toillier, touiller, to stir, mix; see toil1.]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
(Cookery) a vegetable casserole made of tomatoes, aubergines, peppers, etc, fried in oil and stewed slowly
[C19: from French, from touiller to stir, from Latin tudiculāre, from tudes hammer]
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014
ra•ta•touille(ˌræt əˈtu i, ˌrɑ tə-)
a stew of Provence containing eggplant, tomatoes, onions, and green peppers.
[1875–80; < French]
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.
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|Noun||1.||ratatouille - a vegetable stew; usually made with tomatoes, eggplant, zucchini, peppers, onion, and seasonings|
stew - food prepared by stewing especially meat or fish with vegetables
Based on WordNet 3.0, Farlex clipart collection. © 2003-2012 Princeton University, Farlex Inc.
ratatouille[ˌrætəˈtwiː] N → pisto m
Collins Spanish Dictionary - Complete and Unabridged 8th Edition 2005 © William Collins Sons & Co. Ltd. 1971, 1988 © HarperCollins Publishers 1992, 1993, 1996, 1997, 2000, 2003, 2005
ratatouille[ˌrætəˈtuːi] n → ratatouille f
Collins English/French Electronic Resource. © HarperCollins Publishers 2005
n → Ratatouille f
Collins German Dictionary – Complete and Unabridged 7th Edition 2005. © William Collins Sons & Co. Ltd. 1980 © HarperCollins Publishers 1991, 1997, 1999, 2004, 2005, 2007