As I sit here at my desk eating the delicious ratatouille I made over the weekend, I consider the fact that will undoubtedly be picking up MORE eggplant, squash, peppers, and tomatoes from my CSA. (That sounded like a complaint; it is not a complaint.) Question is, can I make and freeze? If so, I imagine the texture will be more broken down when thawed; should I plan on using it in some other manner than just in a bowl with a healthy douse of hot sauce?
Yes, you can freeze it and yes, it will be softer when thawed. There are various styles for ratatouille - big rounds of eggplant, squash, and tomato are best reserved for when you'll eat it all within a few days. If you know you'll be freezing, cut the vegetables into subes or chunks. They'll be more of a stew when defrosted, but still scrumptious. Makes a good pasta sauce, but for a heartier meal, reheat in a skillet, making a few wells and cracking a raw egg into each. S&P, (optional: top the egg with cheese), cover the pan and heat on low till the eggs are set, then serve over rice, polenta,pasta, or toast.
I don't like the texture of recooked ratatouille but I guess that's personal taste.
My sister in law, who is the rock goddess of ratatouille cooking IMO, cuts her veg into very large pieces. Frys each veg separately until they are still al dente and then mixes to serve. It's fab. The whole texture thing would be lost if frozen and reheated.
Summary: You can freeze it, but it turns into a vegetable stew. You don't have to waste it, it makes a nice dish, but you can't expect it to retain texture.
These old threads are so useful.