I was getting ready to prepare the plants for protection. So I dug them out of ground, put them in 1 or 2 gallon containers, pruned the plants about 50% to reduce the load on the roots. I was going to put the contrianers in the soil upto the top of the container and then put leaves etc around the base of the plants and then cover the whole thing with plastic tent. But before I could do this protection step, last night there was light frost (The forecast was supposed to be 39 degree low). Today, all the leaves (Bell peppers, eggplant, and tomato)were damaged but the stems looked Ok. Will they still survive? Should I even bother putting in the extra work of putting them in the ground etc. If you are wondering, why I dug them up in the first place: they were in several different areas and far apart, too much area to cover with tent. So, I potted them to put the pots in the ground close together thus placing them in small area and easily cover them.

Pumpkin is the same as eggplant. There's a density issue which makes heat penetration very difficult. Also, more recent tests have shown that the moisture content and pH for pumpkin are all over the place, making it almost impossible to come up with a consistently safe processing time. That's true for pumpkin butter as well. Home-grown pumpkin is excellent, but the only safe options are freezing the puree or canning chunks, which can be pureed after opening. I wouldn't want to take the risks that lady does. It sounds like she hasn't kept up with changes in canning recommendations. Carol

Ra Ra! Moussaka, this is lush and freezes well, there is no hard and fast with this but the egg plant holds up well, If I have spare, I just do as I do, for a moussaka which is coat in olive all and bake for about 20 mins. I did some hunting for moussaka recipes on the net and they all seemed very long and involved and contained 2 much eggplant for my taste, but remember that is my taste! so here is mine and remember you can double up. 1 LB mince beef (should be lamb!!) but beef is a good substitute 1 med yellow Onion chopped 3 Garlic cloves or teaspoons of garlic paste (I like garlic) Couple of liberal teaspoons of dried italian herb mix or whatever you fancy from the garden. bit of salt if you want, I don't bother black pepper 2 or 3 generous twists. 1 28 oz tin of toms, doesn't matter what type, if whole just smash them up a bit in the pan, or you can use fresh or frozen really not an issue. make up as you would a meat spaghetti sauce. 1 med Eggplant, sliced and cooked in olive oil, in the oven til soft 2 med pots sliced and nearly cooked by boiling (leave these out if you can't be bothered, I just like it) layer, meat sauce, Egg plant, pots, in whatever order you fancy, I normally do a bit of meat first. cheese layer, either 3 cups of, half and half, thick cream, whatever cream! or plain yogurt whatever you have around. nutmeg if you have it, if not no worries. 3 eggs beaten into the cream/yogurt. 1/2 cup of Parmesan, or really any cheese you have lying round but just increase the amount as not as strong, I have been known to just make the sauce without cheese and thrown a slice of mozzarella on the top, bake at 350, until done as in hot thorough out and top nice and brown! if freezing leave out the cooking stage til you need to eat it. I know its fairly wishy washy, but I don't have time to fanny about on complicated recipes that call for ingredient, that I wouldn't use for anything else. I am keen to try ksrogers idea, and I also like coffehaus one and have made something similar to it in the past, and it was really good

This recipe from Epicurious was outstanding. It's for a grilled eggplant parmigiana sub (really good bread makes a huge difference - I had fresh ciabatti rolls from a local bakery - when I bought bread from Trader Joe's it was good, but not as special). What I loved was that the eggplant was grilled - after brushing with olive oil - so it really cuts down on the oil, but didn't sacrifice in taste. It took some time and a number of steps (esp. to make the sauce by reducing actual tomatoes) - and seemed to my family to be a ridiculous amount of work for a sub - until they ate it. And even my daughter who doesn't like anything I make said, "that's pretty darned..delicious.) Here's the recipe: Grilled Eggplant Parmigiana Heros Gourmet : September 2009 by Ian Knauer This bravura sandwich stimulates all the senses. Grilling eggplant instead of frying it adds lightness and smoky complexity. Yield: Makes 4 sandwiches Active Time: 1 hr Total Time: 1 3/4 hr ingredients For tomato sauce: 1 1/2 pounds tomatoes, chopped 2 tablespoons extra-virgin olive oil 1 medium onion, chopped 5 garlic cloves, chopped 1/4 teaspoon hot red pepper flakes 1/3 cup grated Parmigiano-Reggiano For eggplant heros: 4 (6-inch) hero or hoagie rolls, split 1/4 cup extra-virgin olive oil, divided 2 (1-pound) eggplants 1/2 pound thinly sliced provolone or fresh mozzarella, divided 1 cup basil leaves, chopped preparation Make tomato sauce: Pur�e tomatoes in a blender until very smooth. Heat oil in a 3-to 4-quart heavy saucepan over medium-high heat until it shimmers. Saut� onion and garlic with red pepper flakes until golden, about 4 minutes. Add tomato pur�e, 1/2 teaspoon salt, and 1/4 teaspoon pepper and simmer, uncovered, stirring occasionally, until thickened, 30 to 35 minutes. Remove from heat and stir in cheese. Make sandwiches: Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure . Brush cut side of rolls with 1 tablespoon oil total. Cut eggplants crosswise into 1/2-inch-thick slices. Brush both sides of slices with remaining 3 tablespoons oil and season with 1/2 teaspoon salt. Oil grill rack, then grill eggplant (covered only if using a gas grill), loosening with a metal spatula and turning occasionally to avoid overbrowning, until very tender, 6 to 8 minutes. Top eggplant (still on grill) evenly with half of sliced cheese, then grill, covered, until cheese begins to melt, about 30 seconds. Transfer eggplant with spatula to a large tray. Grill rolls (cut side only) until grill marks appear, about 1 minute, and transfer to tray. Transfer grilled rolls to 4 plates and spoon about 3 tablespoons tomato sauce onto each bottom piece. Top with eggplant, making 2 layers. Add remaining sauce, then top with basil and remaining cheese and close sandwiches. Read More http://www.epicurious.com/recipes/food/printerfriendly/Grilled-Eggplant-Parmigiana-Heros-354972#ixzz1N32z9lgQ Lynn.