[rat-uh-too-ee, -twee; Fr. ra-ta-too-yuh ] 
| a vegetable stew of Provence, typically consisting of eggplant, zucchini, onions, green peppers, tomatoes, and garlic, served hot or cold. |
| ra·ta·tou·ille (rāt'ə-tōō'ē, rä'tä-) n. 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.] |