Ratatouille is a classic (and a genius one, at that), but stewing your eggplants with summer squash and tomatoes can get a bit tired. (Just as I wrote that sentence, ratatouille sounded like the perfect breakfast. Perhaps I am a rare case.) Even if you could eat vats of the stuff, though, an update every now and then is never a bad thing.
In between batches of ratatouille, roast your eggplants, and then saute them into submission for this warm, spiced eggplant jam. David Lebovitz mentions swiping it on grilled bread, or on a burger, maybe -- we say use a spoon and go at it straight from the serving bowl.
Eggplant Jam from David Lebovitz
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