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searchable online international food dictionary with 61,500 terms in 302 languages plus 12,690 plurals.
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The database behind this site was the loving creation of Suzy Oakes, who sadly passed away on 31st July 2011. She will be greatly missed.
A cookbook, featuring Suzy's favourite recipies is now available. People who are interested should contact Mun Flint on firstname.lastname@example.org. Currently, the cost is £12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.
Description: A Provençal stew of aubergines (US: eggplants), tomatoes, onions, peppers, garlic and red peppers (US: bell peppers), all cooked in olive oil. Each component should be cooked separately to maintain the individual flavours.
Most frequent country: Widespread
Most frequent region: Provence
Also known as: ratatouia
See places: French food and cuisine, Provence
See foods and dishes: brouillade d'aubergines, à la cannoise