Ratatouille hails from France where it is a culinary speciality of Nice. It was initially a dish made by peasants or poor farmers prepared during the summer months when there was an abundance of vegetables. Ratatouille can be found in many European countries under different names. It is essentially a stew of various vegetables. In Italy this dish might be called caponata. Ratatouille is a variation of similar dishes from the Mediterranean, you can have it as a main or side dish, for breakfast, lunch or dinner. It can be served hot or cold with rice, bread or potatoes or in France it is served with Fish such as Tuna. At The Cooking Academy, we like this dish not only for its rich taste but also because it uses lots of vegetables, garlic, herbs and spices making it highly nutritious.