Ratatouille vs Marmitako (Basque Tuna Stew)

Both dishes start from the same base of onion, garlic, bell peppers and tomato softened in olive oil, but they head in different directions. Ratatouille builds on it with browned eggplant and zucchini, tomato paste and thyme, then simmers slowly until the vegetables turn tender and the flavors meld, finishing with parsley stirred through. Marmitako blooms sweet paprika in the tomato, adds snapped potatoes whose starch thickens a fish-stock broth, and returns seared tuna only briefly so it stays moist, with parsley as a fresh garnish.