Gigantes Plaki: Traditional Greek Baked Giant Beans vs Ratatouille

Both dishes open the same way, softening onion and garlic in olive oil before adding tomato and a bay leaf, but they soon diverge. Gigantes plaki simmers giant white beans until creamy, then bakes them in crushed tomato, balanced with a little sugar and brightened by fresh dill and parsley, until the sauce thickens under a slightly caramelized crust. Ratatouille stays on the stovetop: eggplant, zucchini and two bell peppers are browned, then gently simmered with fresh tomatoes, tomato paste and thyme until tender. The result is dense and starchy versus a lighter medley of soft vegetables.