Ratatouille vs Yemistes (Gemista): Traditional Greek Stuffed Vegetables

Ratatouille and Yemistes share garlic, olive oil, zucchini, tomato and bell pepper, yet they put them to very different uses. Ratatouille dices everything and simmers it slowly in a covered pot with thyme and bay leaf, yielding a soft, earthy, aromatic stew finished with parsley. Yemistes hollows out the tomatoes, peppers and zucchini and turns them into vessels for a rice filling brightened with mint and parsley. Baked under a generous pour of olive oil until golden and slightly caramelized on top, the result is tender shells around a hearty rice filling.