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One Culture’s Ratatouille Is Another’s Fill-in-the-Blank.

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elleng Donating Member (1000+ posts) Send PM | Profile | Ignore Tue Oct-05-10 11:25 PM
Original message
One Culture’s Ratatouille Is Another’s Fill-in-the-Blank.
http://www.nytimes.com/2010/10/06/dining/06eggplant.html?hpw
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yellerpup Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Oct-06-10 06:17 PM
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1. I improv on ratatouille all the time.
I especially like the Italian appetizer version of caponata. We subscribe to the NY Times, so I'd already read the article, but it's very nice of you to post from the Dining In section for those who don't get the paper on Wednesdays. :hi:
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elleng Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Oct-06-10 06:26 PM
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2. I used to subscribe, but no longer; just online, so provide interesting info to all!
Love caponata!
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Tesha Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Oct-06-10 06:50 PM
Response to Reply #2
3. I love getting your links...
Edited on Wed Oct-06-10 06:54 PM by Tesha
and I love reading the whole Style section...

If I haven't said so before, thank you for posting!:pals:
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elleng Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Oct-06-10 07:36 PM
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4. yvw!
:hi:
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Callalily Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Oct-07-10 06:27 AM
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5. Thanks for this article elleng!
I'm going to use the tip about roasting the eggplant rather than sauteing!

It's a great time of year to make Ratatouille. Gardens and Farmer's Markets are producing the lovely ingredients in abundance!
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