History Behind Ratatouille

A traditional vegetable dish originating from France, a meal popular amongst the Mediterranean Coast.  At times served as a side dish, for anytime of the day, or as the main course, accompanied by bread or rice, or pasta.  The main vegetable of the dish being tomatoes, but also cooked with: garlic, onions, zucchinis, eggplant, then essential herbs and spices.  Mainly a stew of squash, with all the ingredients being sautéed separately to perfection, before being cooked all together.