Ratatouille

Perfumed with the region's olive oil, wild thyme and garlic, ratatouille is the summer vegetable stew of Provence, cooked up when potagers and market gardens are full of peppers, eggplant and zucchini. Although popular as a first course, ratatouille is sometimes served as a side dish or a main course, and is also used as a topping for egg dishes.