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Culinary Dictionary
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| Category: Culinary terms and techniques |
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| Term(s) | ||
Ratatouille | ||
 A vegetable stew consisting of onions, eggplant, sweet peppers, zucchini and tomatoes flavored with garlic, herbs and olive oil. Traditionally simmered until all of the vegetables are quite soft, the flavor has blended into one, and takes on the appearance of marmalade. Newer versions reduce the cooking time by letting the vegetables retain some of their own identity and flavor. |