I have frozen eggplant to use later in recipes. Cut into cubes and blanched. Also made baba ganoush and froze it. I don't know if you can make that with Japanese eggplant, but it works with regular eggplant.

I make ratatouille and freeze.

I slice them, roast them and freeze the roasted slices on sheet trays, then pack them into bags, just pull out as many as I want. I've also breaded and fried them and frozen them on the sheet trays, so I can just pull out enough for eggplant parm and leave the rest in the freezer.

This year I grew about a ton of sweet Ajvarski peppers and made a bunch of ajvar and froze that, I LOVE ajvar. So these:

became several half pints of ajvar. I use it mostly as a condiment on sandwiches, so I freeze it in one cup increments so it doesn't spoil before I can use it up.

If you don't have fresh peppers, the roasted red peppers that come in a jar work well also, I do that sometimes in the winter when I can't get sweet peppers easily or when they become prohibitively expensive.

If you've never tried ajvar, I heartily recommend it. I first tried it as Trader Joe's "red pepper and eggplant" dip or spread in a jar, then I found it in the Mediterranean market much, much cheaper. Then I decided to make my own, of course. I don't believe it could ever be successfully canned, but I'm happy with it frozen.

Happy canning! (Or freezing, as the case may be)

Annie

I mostly do as Annie described - bread, fry, and freeze. But you can also blanche or roast in cubes, puree to paste, and freeze in ice cube trays or similar small portion containers, then ziplock bag them. Just pull out a few cubes to add to other dishes.

Dave

Thanks all! I was afraid they would mush like zucchini does when frozen! Nancy

Older, bigger vegetables - like with zucchini and eggplant - freeze better than the smaller, younger ones. Perhaps the cell structure is stronger and drier.