The eggplants are now coming on strong. Time to freeze! The way I do that is I cut them in slices, and layer them in single layers with parchment paper between each layer. Once they are frozen, I put them into freezer bags.

The same method works great for squash and bell peppers (or any other pepper you might want to freeze).

Right now, dinners from the garden are getting more and more tasty.

Yesterday’s dinner was:

Ingredients: Peppers, Olive Oil, Celtic Salt.

Preheat oven to 375ºF.

Lay whole peppers in Pyrex dish.

Drizzle with a generous amount of olive oil.

Sprinkle with large crystal celtic salt.

Roast until skins brown and loosen (45 minutes – 1 hour)

When cool enough to handle, remove skins & stems, but keep seeds.

Toss peppers & seeds back into pan to gather up the juice, oil and salt.

Fabulous way to use a large pepper harvest!