Ratatouille vs İslim Kebabı (Toothpick Kebab)

Both dishes lean on eggplant, tomato, bell pepper, garlic and olive oil, but they put them to very different work. Ratatouille is a slow, stovetop braise in which diced eggplant, zucchini and peppers soften together under thyme and bay until spoonably tender, finished with fresh parsley. İslim Kebabı turns eggplant into a wrapper: salted slices are fried golden in olive oil, rolled around cumin- and paprika-spiced beef meatballs, pinned with toothpicks and baked in a light tomato-pepper sauce. One is a mellow, herb-scented vegetable stew; the other a hearty, meaty bake with silky eggplant bundles.