The Guardian 's food and drink writer, Felicity Cloake, wrote in 2016 that, considering ratatouille's relatively recent origins (it first appeared in 1877), there exists a great variety of methods of preparation for it. The modern ratatouille – tomatoes as a foundation for sautéed garlic, onion, zucchini, aubergine (eggplant), bell pepper, marjoram, fennel and basil, or bay leaf and thyme, or a mix of green herbs like herbes de Provence – does not appear in print until c. 1930. From the late 18th century, in French, it merely indicated a coarse stew. The word ratatouille derives from the Occitan ratatolha and is related to the French ratouiller and tatouiller, expressive forms of the verb touiller, meaning "to stir up".
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