The word ratatouille derives from the Occitan ratatolha[2] and is related to the French ratouiller and tatouiller, expressive forms of the verb touiller, meaning "to stir up".

Modern ratatouille uses tomatoes as a foundation for sautéed garlic, onion, zucchini (courgette), aubergine (eggplant), bell pepper, marjoram, fennel and basil.

[5] The Guardian's food and drink writer Felicity Cloake wrote in 2016 that, considering ratatouille's relatively recent origins, there exists a great variety of methods of preparation for it.

These include: piperade (South-West of France), bohémienne (Vaucluse), chichoumeille (Languedoc), tian (South east of France), Confit byaldi (created by Michel Guérard), pisto (Castilian-Manchego, Spain), samfaina (Catalan, Spain), tombet (Majorcan), ciambotta, caponata and peperonata (Italy),[8] briám and tourloú (Greek), şakşuka and türlü (Turkish), ajapsandali (Georgian), lecsó (Hungarian), pinakbet (Filipino), ghiveci (Romanian) and zaalouk (Moroccan).

The film features Remy, a young rat with an exceptional sense of taste and smell who dreams of becoming a chef.