Pisto Manchego (Manchegan Ratatouille) vs Ratatouille

Both dishes soften onion, garlic, bell peppers, zucchini and tomato in olive oil, yet they taste quite different. The pisto stays spare: the onion is cooked gently until translucent without browning, and the vegetables simmer with crushed or fresh tomatoes into a mellow, very tender stew, with just an optional pinch of sugar if the tomatoes are sharp. The ratatouille adds eggplant, browns it with the zucchini over higher heat, and deepens the sauce with tomato paste, thyme and bay leaf, finishing with fresh parsley for a more herbal, layered result.