Pisto Manchego (Manchegan Ratatouille) vs İmam Bayıldı (Stuffed Eggplant in Olive Oil)

Both dishes start from onion, garlic, bell pepper and tomato softened slowly in olive oil, but they put that shared base to very different use. Pisto Manchego turns it into a warm vegetable stew, adding cubed zucchini and simmering everything covered until the vegetables are very tender and the flavors meld. İmam Bayıldı turns the same base into a parsley-flecked filling, spooned into salted, fried eggplant halves that are then baked until fork-tender. Served chilled or at room temperature, with lemon alongside, it tastes richer and more olive-oil-forward.