Whilst ratatouille is believed to have been first invented in Nice, many other countries, regions and cultures have their own delicious versions of the classic. In Italy - the Italians have a similar recipe called caponata. This dish is used more like a relish.
InSpain - the Spaniards have a similar dish is called pisto.
In Greece - the Greeks have a similar dish called briami, which typically includes potatoes in to the classic mix.
InTurkey - there are two comparable Turkish dishes, one called imam bayıldı (this version uses small eggplants sliced lengthwise as outer shells for an aromatic vegetable filling) and the other is called türlü (translated: "vegetablecasserole"), it uses amixture of various vegetables.
In Philippines -both pinakbet and dinengdeng have a very similar look and similar ingredients with that of ratatouille. Both Philippines dishes include eggplants, tomatoes and onions among others.
In Malta - the Maltese version of ratatouille is called kapunata, which is very similar to its French counterpart. Kapunata is made with tomatoes, green peppers, eggplant, and garlic. Whilst olives and capers are optional they are a common additions to this recipe.
InHungary - the Hungarians also have a very similar dish called lecsó.
InBulgaria - a very similar version to the classic, theBulgarian version of ratatouille is called guivech.
InRomania - theirratatouille dish is called ghiveci.
InSlavic - asimilar dish in Southern Slavic cuisine is called đuveč. In most versions it contains green beans and rice.
InArmania - theArmenian version, also served with potatoes, is known as turlu.
Similar filled eggplant recipes also exist in Venetian and Dalmatian/Croatian cuisine.
You can find some easy ratatouillerecipesfor you to try right on this site.
