What type of eggplant is used in ratatouille?

Ratatouille is a French Provençal dish of stewed vegetables that was popularised in Nice and is sometimes referred to as ratatouille niçoise. Recipes and cooking times differ widely, but common ingredients include tomato, garlic, onion, courgette, aubergine, bell pepper, and some combination of leafy green herbs common to the region, such as marjoram, fennel, and basil, or dried bay leaves, thyme, or mixed herbes de Provence. Modern ratatouille uses tomatoes as a foundation for sautéed garlic, onion, courgette, aubergine, bell pepper, marjoram, fennel and basil. The Larousse Gastronomique says, according to the purists, the different vegetables should be cooked separately, then combined and cooked slowly together until they attain a smooth, creamy consistency. The type of eggplant used in ratatouille is aubergine.