A very nice version, though I admit that I did salt down the eggplant for an hour prior then rising it and sauting it afterwards, along with some butternut squash and mild Italian sausages. I used my madoline to slice and layer everything, adding the paresman with some paprika, thyme and little fresh basil at each layer. I added about a cup of merlot wine over the top and left it uncovered in the oven. I drained the fat (from the sausages) before serving, using a ring to serve a nice tiered cylinder, allowing the accent layering. It was very tasty, and my wife who normally hates eggplant and was complaining when she heard I was making Ratatouille, loved it. Thank you.
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A very nice version, though I admit that I did salt down the eggplant for an hour prior then...