Ratatouille (/?ræt?'tu?i/ RAT-?-TOO-ee French: ?; Occitan: ratatolha ?) is a French Provençal dish of stewed vegetables that originated in Nice and is sometimes referred to as ratatouille niçoise (French: ). Recipes and cooking times differ widely but common ingredients include tomato garlic onion courgette (zucchini) aubergine (eggplant brinjal) capsicum (bell pepper) and some combination of leafy green herbs common to the region. 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". From the late 18th century in French it merely indicated a coarse stew. Modern ratatouille uses tomatoes as a foundation for sautéed garlic onion zucchini (courgette) aubergine (eggplant) bell pepper marjoram fennel and basil. Instead of basil bay leaf and thyme or a mix of green herbs like herbes de Provence can be used. The modern version does not appear in print until c.1930.