I got quite into fermenting this summer and got very carried away. I thought I'd ferment one eggplant for caponata or some exotic variant of baba ghanouj, but I lost my mind and made, um, three quarts. I threw in a few yellow bell peppers and a chunked Vidalia onion but basically, fermenting works a lot like pickling, and the resultant taste and texture is about the same. It isn't soft. It's rather firm. It tastes tangy and garlicky but I am drowning in it. WHAT can I do with it? The other day I made a single serving of fermented eggplant parmegiana! I drained and squeezed some of the eggplant, layered it with ricotta and cheese and sauce and microwaved it (it was too hot to turn the oven on). It was, uh, interesting. I NEED HELP.