Ratatouille Redux

Chris is a trusted source on General Cooking

added almost 2 years ago

You can probably guess just what it will be like--softer and soupier. But plenty of people freeze ratatouille. You might want to do it in single-serving packages.

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Droplet added almost 2 years ago

I have never frozen cooked eggplant, but I have tried freezing cubed raw eggplant in the past and the result was not good at all. It did get spongy, it darkened somewhat and the flavor seemed to have disappeared from it. You could sacrifice a bit and test it if you wish; the cooked one might behave differently. My father, however, makes larger bathes of it and cannes it in jars.The jars need to be sterilized and processed for 10 min in a water bath. It's ready to eat from the jar.

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