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Comparable dishes in other cuisines

Basically the same plate is known as Pisto manchego in Spain. There is a Maltese dish kapunata, which is quite similar to its French counterpart though it is never baked. Kapunata is made with tomatoes, green peppers, eggplant, and garlic. Olives and capers are optional but common additions to the Maltese dish, especially when it is served with grilled fish. A similar recipe is called caponata in Italian, while a comparable Occitan dish is called piston. Hungarian cuisine has a dish called lecsó with tomatoes, green and red peppers and onions. Also there is a Bulgarian kind of Ratatouille called guivech and a Romanian one which is called ghiveci. A similar dish in Southern Slavic cuisine is called đuveč: in most versions it contains green beans and rice and it is often served as a side dish with grilled meat. The Greeks have a similar dish called briami, which typically includes potatoes. The Armenian version, also including potatoes, is known as "turlu." Two related Turkish dishes, are imam bayildi (which means "the imam swooned"), which uses small eggplants sliced lengthwise as outer shells for an aromatic vegetable filling and türlü (translated: "vegetable casserole"), where a mixture of various summer vegetables are cooked together . Filled eggplant dishes exist in Sicilian, Maltese, Venetian and Dalmatian/Croatian cuisine, but the latter include salted sardines or anchovies.[2] [3] American chef Thomas Keller invented a contemporary variation, confit byaldi, for the 2007 animated film Ratatouille.

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