— Cathy McConnell

Those colors, um, uh, oxidize pretty quickly, uh, when exposed to heat. And, you know, the one method that, um, that I'm acquainted with that, that I'll use once in a while is, um, is one where, uh, the eggplant or eggplant pieces are soaked in an acidic solution. And, uh, so vinegar in water, uh, is what I use. And, um, about a tablespoon of vinegar to a cup of water, that ratio. So if it's, if you need to double or triple it, you know, just follow that ratio. Uh, and soaking the eggplant for, um, just a, a minute or two, uh, is typically enough to maintain color. Uh, and then I will steam, uh, the eggplant. Okay? And, uh, hope you'll give that a try and, uh, see, uh, how the results are for you. Thank you.