Eggplant is a member of the nightshade family. You may find one of two varieties in your bag: Italian (round) or Asian (long and skinny). It has a mildly bitter taste and slightly spongy texture. It’s high in dietary fiber, potassium, manganese, vitamins B1 and B6, and folate. Eggplant has been used in cuisine worldwide. It is incredibly versatile. Eggplant ‘steaks’ on the grill are a great meat substitute. It’s amazing roasted, in a stir fry, on pizza, baked, fried, in a tart…
Serious Eats has a great post about preserving eggplant (summarized below).
Canning eggplant by itself is not recommended by the USDA, because eggplant is very dense. It’s difficult to heat a jar packed with eggplant to safe temperatures, even in a pressure canner, without pulverizing the bejezus out of it. If you’re into pressure-canning, you can add eggplant to the USDA’s recipe for mixed vegetables.
For the freezer, there are a few good approaches. For a large quantity, try this approach:
Step 1: Crank the air conditioning.
Step 2: Crank the oven to 400° F.
Step 3: Prick with a fork as many whole eggplants as your lifetime’s collection of rimmed baking sheets will hold. Roast until they start to collapse, anywhere from 30 minutes to an hour, depending on their size.
Step 4: When the eggplants have cooled enough to handle, scoop out the flesh and pack into airtight pint containers. Freeze for up to a year.
If you have a little time on your hands, another great way to freeze eggplant is to first cook it into ratatouille, caponata, tomato sauce, or other dishes that don’t rely on eggplant to hold together in slices or retain a firmer texture.
If you want to freeze some of the eggplant in slices, PickYourOwn.org has thorough, easy-to-follow instructions here.