Ratatouille is a traditional vegetable dish from Provence, in the south of France. It is usually prepared with vegetables such as eggplant, zucchini, tomatoes, bell peppers, onions, and garlic, slowly cooked with herbs and olive oil.

The dish became popular because it uses simple, seasonal vegetables and brings them together into a colorful and flavorful meal. Ratatouille can be served either hot or cold, as a vegetarian main dish or as a side dish with rice, bread, pasta, meat, or fish.

The word Ratatouille originally refers to a mixed or stewed vegetable dish. There is no single fixed recipe. Different families and regions have their own ways of preparing it. Some cook all the vegetables together, while others prepare the vegetables separately and combine them afterward.

For our farm project, Ratatouille serves as the inspiration and starting point. We are not trying to copy the original French recipe exactly. Instead, we use the idea behind Ratatouille: a complete dish prepared with fresh, locally grown vegetables.

That is why we created our own version:

ALA RATATUY

ALA RATATUY is inspired by traditional French Ratatouille but adapted to vegetables that can be grown and sourced locally in Mansalay. For example, we use young patola instead of zucchini.

The goal is to create a dish that:

• is based on fresh vegetables from the farm;

• is suitable for local growing conditions;

• is familiar and practical for Filipino families;

• is easy to prepare at home;

• and is attractive to sell as a complete Farm Pack.

The original Ratatouille therefore provides us with the idea and inspiration, while ALA RATATUY becomes our own Mansalay farm-to-table version.