Reading the recent ratatouille thread here gave me a hankering to stop talking about it and start eating it. I made my usual big batch yesterday, then realized my other eggplant eaters, i.e., kids aren't around and the husband doesn't like it. (I know. Please.) I'll give some away, but that still leaves more than I can eat by myself in the next couple of days.
So, has anyone ever frozen ratatouille? Does the eggplant's texture go gooey or spongy when defrosted? It's never lasted long enough around here for me to freeze it and find out before.
Community member em-i-lis cooks from Amanda & Merrill's new book
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