RE: Preserving Aubergines

Alan, thanks for the suggestions for preparing my new veg bed soil.   I
haven't done anything yet but pile up more leaves -- and let the rains take
care of the moisture.  But have good intentions to add bone/blood meal and
maybe a little manure in more orderly layers.

About aubergines!  I have several food preservation books which do not
mention aubergine at all.  That is most probably because the books are
regional and rather old.  Lots of advice on how to keep turnips in boxes of
sand or root cellars.  Narry a nod to that lovely purple vegetable.

However, this summer I had the great pleasure to spend six weeks in the
south of France with an old <won't say how old> highschool friend who went
to Paris for graduate school and never came home.  She and her French
husband were celebrating their 25th wedding anniversary with a big party.
Lots of food.  I went ten days early to help clean the garden and cook.

And so I know that you might not be able to get good results from freezing
aubergine *raw* -- but you sure can freeze ratatouille.

And I think cooking aubergine before you freeze it is always going to be the
ticket!  <Not that I've actually done of this in my own home.  Just guessing
from what I've learned trying to freeze squashes and having done a fair bit
of canning in my day.>

While you may not want to take the time to make a big mess of ratatouille
for freezing, I think you could get pretty much result by grating the
aubergine -- sautéing it in olive oil & sure why not throw in some garlic --
and then freezing in 2-4 cup ziplock bags.  I put fresh grated aubergine in
stews and soups.

Best of luck.

Regards,
Donna Wilson.
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