Eggplant is Actually Good

This is for my friends that are from cold areas. Specifically the Gustafson's and Crystal (I consider Michigan to be basically the same level of freezing as Minnesota, my dear). Hopefully you can read this, because I laughed hard when I saw it.


So, I've been attempting to cook some of the things in my cookbook that I've never tried before. A couple of weeks ago I was flipping through the veggie section when I saw it: Ratatouille. What?! I have the recipe for Ratatouille?! How is it possible that I've had it this long and haven't realized it? I took a look at it, expecting it to be (despite the movie's definition of it being a "peasant dish") some ridiculously complicated french cuisine. BUT NO!! It's incredibly easy. And a new challenge presented itself: it is made with eggplant. Despite having lived on this earth for 28 and a half years, I have never a) purchased an eggplant b) cooked an eggplant c) eaten eggplant. So while I was doing my grocery shopping I boldly went over to the veggie section and (tried to pretend I wasn't reading the label beneath as to how to pick out a good eggplant while I) picked one. And it was a beautiful eggplant, if I do say so myself. There's something about buying a purple vegetable that makes you happier inside.

Anyhow, it was a success. Ratatouille, it turns out, is just a whole bunch of vegetables (eggplant, zucchini, tomatoes, onion, green bell pepper, and fresh garlic) mixed together and cooked in a frying pan. My roommate had some too, and she liked it. Plus, here's a little tip from Betty Crocker herself: you can puree leftover ratatouille and put it on top of crackers and french bread for a snack or lunch. I haven't tried that yet though, but when I do I'll let you know how it tastes.