Pisto is a Spanish vegetable stew similar to ratatouille and caponata. Originates from Murcia region but can be found throughout Spain. Made with eggplant, zucchini, tomatoes, peppers and lots of olive oil. Traditionally served warm with eggs or cheese
Ratatouille is a traditional French vegetable stew from Provence. Combines fresh vegetables like eggplant, zucchini, peppers, and tomatoes. A staple in French households and restaurants for centuries
Ajapsandali is a spicy Georgian vegetable stew made with eggplant and tomatoes. It's vegan and similar to ratatouille but bolder in flavor. The dish is versatile and suitable for recipe-averse cooks
Traditional Turkish dish made with braised celeriac and vegetables. Part of zeytinyağlı cuisine, meaning "with olive oil". Features celeriac, carrot, and orange as main ingredients. Typically served as side dish or main course
Ratatouille is a French vegetable stew from Provence. Originally a poor food made from summer vegetables. Key is cooking vegetables separately before braising. Can be made vegetarian or vegan
Ratatouille is a French summer vegetable stew from Provence. Combines eggplant, zucchini, bell peppers, and tomatoes with olive oil. Requires time to prepare, ideal for weekend batch