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.

My philosophy (with the exception of baked goods) is "don't be a slave to a recipe". :-) That would apply doubly to ratatoille. There must be hundreds of recipes for it. For instance, I've never used any of the ingredients you mention (except for zucchini LOL). Jim

The way I cook my eggplant is to slice it and salt it for 15 min. before sauteeing it, then rinse away the bitter juices and pat dry. Also, I will peel it if it has tough old peel. Eggplant benefits from a slow sautee like is done for ratatouille, its spongelike texture absorbs the flavor of the olive oil, basil, tomatoes, onions and garlic. Ratatouille is best made by sauteeing each vegetable separately to it's maximum flavor potential (well, actually just under) and then alowing the flavors to mingle as the tomato sauce thickens. Ratatouille is probably my favorite dish. Being vegetarian I often eat it as a main course, with garbanzo beans and topped with feta cheese, over brown rice. If you're watching calories, skip the feta and just a thin garnish of grated parmesean. I'll often serve ratatouille at room temp. with quiche. You could add maybe sauteed chicken to it if you really felt the need. I wouldn't add sausage, that would bring in other flavors.

Interesting that there is no salt in your recipe, which is a big plus for me, as I do not like overly salty foods. Those look like they would be great in a sandwich, on an Italian roll. That looks much better than ratatouille, which I like okay, but not enough to make.