I would pressure can your recipe in pints for 75 minutes at 11 lbs pressure. I've searched the complete USDA guide forwards and backwards and can't find one mention of home canned eggplant being unsafe. A general search of the extension sites yield this advice from Moo U:

Canning eggplant alone is not recommended because it
does not make a quality canned or frozen food by itself.

This is the only recipe I know of that is tested and safe for canning that has eggplant. It doesn't have much eggplant comared to the total amount of other vegetables. I don't have any other information that I have found online about the eggplant. I just know what I was taught in my food safety training classes.
VEGETABLE ANTIPASTO
Makes about 7 (500 m)l jars

This antipasto recipe was specifically formulated to be processed safely in a boiling water canner. Do not deviate from the recipe ingredients and quantities as any change could affect the safety of the end product.

2 1/2 cups (625 ml) green beans cut into 1/2 inch (1 cm) pieces
2 1/2 cups (625 ml) cauliflower florets, about 1/2 medium head
2 cups (500 ml) diced onion, about 2 large
2 cups (500 ml) diced green pepper, 2 medium
2 cups (500 ml) diced red pepper, 2 medium
1 1/2 cups (375 ml) diced carrots, 3 to 4 medium
1 1/2 cups (375 ml) diced celery, 4 to 5 stalks
2 cups (500 ml) lightly packed brown sugar
3 tbsp (45 ml) pickling salt
2 cups (500 ml) red wine vinegar
3 cans (each 156 ml) tomato paste
4 tbsp (60 ml) worcestershire sauce
2 tbsp (30 ml) hot pepper sauce
4 garlic cloves, minced
2 cups (500 ml) diced peeled eggplant or unpeeled zucchini
3 tbsp (45 ml) dried basil
1 tbsp (15 ml) dried mustard

Prepare, measure and combine vegetables (including zucchini if using), except garlic and eggplant; set aside.

Place 7 clean 500 ml mason jars on a rack in a boiling water canner; cover jars with water and heat water to a simmer (180F/82°C). Set screw bands aside; heat SNAP Lids in hot water, NOT boiling (180°F/82°C). Keep jars and SNAP Lids hot until ready to use.

Combine brown sugar, salt, vinegar, tomato paste, worcestershire and hot pepper sauce and garlic in a large stainless steel saucepan. Stirring occasionally, bring to a boil.

Prepare eggplant (if using); stir into hot sauce along with remaining vegetables. Stirring occasionally, return mixture to a boil; boil gently, 5 minutes to begin to soften vegetables. Remove from heat; stir in basil and mustard.

Ladle antipasto into a hot jar to within 1/2 inch (1 cm) of top rim (headspace). Using nonmetallic utensil, remove air bubbles. Wipe jar rim removing any stickiness. Centre SNAP Lid on jar; apply screw band securely & firmly until resistance is met Âfingertip tight. Do not overtighten. Place jar in canner; repeat for remaining antipasto.

Cover canner; bring water to a boil. At altitudes up to 1000 ft (305 m), process Âboil filled jars  25 minutes.* When processing time is complete, turn heat off and remove canner lid. When boil subsides - bubbles no longer rise to surface (3 to 5 minutes) - remove jars without tilting. Cool jars upright, undisturbed 24 hours. DO NOT RETIGHTEN screw bands.

After cooling, check jar seals. Sealed lids curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place.

Note: Because antipasto is available commercially, many people believe they can preserve their own recipe at home. Most traditional antipasto recipes cannot be home canned safely in a boiling water bath canner. (However, some can be frozen successfully.) When the recipe adds low acid foods such as tuna (or other canned seafood), olives, mushrooms, vegetables and/or oil the resulting food mixture needs to be processed at temperatures higher than those that can be reached in a boiling water canner. These higher temperatures are essential to avoid the risk of deadly botulism poisoning. Processing filled jars of homemade antipasto in a pressure canner is unsuccessful because the temperature/time combinations required to eliminate the risk of botulism destroys the integrity of the vegetables resulting in a product that is almost spreadable. This Vegetarian Antipaso recipe has been specially formulated and tested to allow low acid vegetables (with added vinegar) to be processed safely in a boiling water canner. It yields a product with a well-balanced flavour and varied texture. Do NOT alter ingredients or measures.

When ready to serve, to make a traditional antipasto, toss the contents of a jar of Vegetarian Antipasto with tuna, salmon or shrimp and add your personal finishing touchesÂmushrooms, olive oil and/or olives. Or, just serve this delicious Antipasto on its own. It`s delicious as a spread, dip or appetizer.

Below is a recipe from the USDA for pressure canning mixed vegetables. Note that they specifically state that you can substitute any vegetable other than the exceptions listed and make no mention of eggplant as being an exception. You may also alter the proportions of each vegetable.

Mixed Vegetables

* 6 cups sliced carrots
* 6 cups cut, whole kernel sweet corn
* 6 cups cut green beans
* 6 cups shelled lima beans
* 4 cups whole or crushed tomatoes
* 4 cups diced zucchini

Optional mix You may change the suggested proportions or substitute other favorite vegetables except leafy greens, dried beans, cream-style corn, winter squash and sweet potatoes.

Yield: 7 quarts

Procedure: Except for zucchini, wash and prepare vegetables as described for carrots, corn, lima beans, snap beans or italian beans and tomatoes. Wash, trim, and slice or cube zucchini; combine all vegetables in a large pot or kettle, and add enough water to cover pieces. Add 1 teaspoon salt per quart to the jar, if desired. Boil 5 minutes and fill jars with hot pieces and liquid, leaving 1-inch headspace.

Process pints for 75 minutes and quarts for 90 minutes at 11 pounds.

http://www.freshpreservinguk.co.uk/content/roasted-eggplant-and-pepper-puttanesca-sauce

I just made about 20 pints of this dish - as it came out of The All New Ball Book of Canning and Preserving - but it has A LOT of eggplant comparatively, very little acid and was LISTED AS WATER BATH CANNED FOR 35 MINUTES?!?! I'm new to canning this year and this is my first time water bath canning a dish with this many vegetables... I'm concerned that it's not right. But it seems crazy that Ball would print an unsafe recipe in a book??

the recipe is only online on the UK website, and it says 45 minutes processing - but the american version omits the balsamic vinegar AND only processes for 35 minutes??? what gives?

• 3 kg plum tomatoes
• Vegetable cooking spray
• 1 kg aubergine, cut into 2.5 cm cubes
• 3 large onions, unpeeled and quartered
• 3 red capsicum, halved and seeded
• 500 mL dry red wine
• 110 mL balsamic vinegar
• 375 g chopped pitted kalamata olives
• 1 Tbsp anchovy paste or chopped anchovies (optional)
• 2 tsp. salt
• 2 tsp. dried oregano
• 1 tsp. ground black pepper
• 6 garlic cloves, minced
• 1 (105 mL) jar capers, drained

DIRECTIONS:

1. Preheat oven to 205°C. Core tomatoes and cut in half lengthwise. Arrange tomato halves on 2 large rimmed baking sheets lined with aluminum foil. Bake at 205°C for 45 minutes or until softened and beginning to char. Remove from oven. Let cool in pan on a wire rack. When tomatoes are cool enough to handle, peel and coarsely chop. Place tomatoes and accumulated juice in a 6-qt stainless steel or enameled Dutch oven.

2. Replace foil on baking sheets; coat foil with cooking spray. Arrange aubergine on 1 baking sheet; onion and capsicum halves on another. Bake at 205°C for 30 minutes or until edges of eggplant are golden brown and onion and capsicum are crisp-tender.

3. Add eggplant to tomatoes. Remove peel and coarsely chop onion and capsicum; add to tomato mixture. Stir in wine and remaining ingredients. Bring to a boil; reduce heat, and simmer uncovered 15 minutes.

4. Ladle hot sauce into a hot jar, leaving 1.25 cm headspcae. Remove air bubbles. Wipe jar rim. Centre lid on jar. Apply band, and adjust to fingertip-tight. Place jars in boiling-water preserver. Repeat until all jars are filled.

5. Process jars 45 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.

http://www.freshpreservinguk.co.uk/content/roasted-eggplant-and-pepper-puttanesca-sauce

I just made about 20 pints of this dish - as it came out of The All New Ball Book of Canning and Preserving - but it has A LOT of eggplant comparatively, very little acid and was LISTED AS WATER BATH CANNED FOR 35 MINUTES?!?! I'm new to canning this year and this is my first time water bath canning a dish with this many vegetables... I'm concerned that it's not right. But it seems crazy that Ball would print an unsafe recipe in a book??

the recipe is only online on the UK website, and it says 45 minutes processing - but the american version omits the balsamic vinegar AND only processes for 35 minutes??? what gives?

• 3 kg plum tomatoes
• Vegetable cooking spray
• 1 kg aubergine, cut into 2.5 cm cubes
• 3 large onions, unpeeled and quartered
• 3 red capsicum, halved and seeded
• 500 mL dry red wine
• 110 mL balsamic vinegar
• 375 g chopped pitted kalamata olives
• 1 Tbsp anchovy paste or chopped anchovies (optional)
• 2 tsp. salt
• 2 tsp. dried oregano
• 1 tsp. ground black pepper
• 6 garlic cloves, minced
• 1 (105 mL) jar capers, drained

DIRECTIONS:

1. Preheat oven to 205°C. Core tomatoes and cut in half lengthwise. Arrange tomato halves on 2 large rimmed baking sheets lined with aluminum foil. Bake at 205°C for 45 minutes or until softened and beginning to char. Remove from oven. Let cool in pan on a wire rack. When tomatoes are cool enough to handle, peel and coarsely chop. Place tomatoes and accumulated juice in a 6-qt stainless steel or enameled Dutch oven.

2. Replace foil on baking sheets; coat foil with cooking spray. Arrange aubergine on 1 baking sheet; onion and capsicum halves on another. Bake at 205°C for 30 minutes or until edges of eggplant are golden brown and onion and capsicum are crisp-tender.

3. Add eggplant to tomatoes. Remove peel and coarsely chop onion and capsicum; add to tomato mixture. Stir in wine and remaining ingredients. Bring to a boil; reduce heat, and simmer uncovered 15 minutes.

4. Ladle hot sauce into a hot jar, leaving 1.25 cm headspcae. Remove air bubbles. Wipe jar rim. Centre lid on jar. Apply band, and adjust to fingertip-tight. Place jars in boiling-water preserver. Repeat until all jars are filled.

5. Process jars 45 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.