Freezing Eggplant, Zucchini and Tomatoes

HOW TO WASH ALL PRODUCE TO PREP FOR FREEZING:

Wash eggplant, tomatoes and / or zucchini before cutting. Wet each, rub surface, rinse with running water, and dry with a clean cloth or paper towels. Do not wash in sink filled with water since water can become contaminated and absorbed through stem scars. Do not use soap or detergent, because their residues can be absorbed by tomatoes especially. Thawed eggplant, tomatoes and zucchini may be used in any cooked eggplant, tomato or zucchini recipe but cannot be substituted for fresh, as freezing changes their texture to make them a bit mushier.

EGGPLANT SLICES:

Place ½ gallon water and ice cubes in large bowl and set aside. Cut off both ends and peel each eggplant, then slice in ½-inch thick slices while bringing 1 gallon water to boil in a large pot. Add ½ cup lemon juice, then cook the eggplant slices COVERED on high four minutes. If cooking in batches, water may be re-used up to five times, adding a bit of water as needed to keep level. Remove slices with slotted spoon directly into ice water bath. Cool five minutes, adding more ice if needed. Drain two to three minues. Place each serving (about one and a half eggplant) in a small freezer bag, squeezing out at as much air as possible, then store for up to 9 months. Good for eggplant parmesan and ratatouille.

ZUCCHINI SLICES:

After washing and drying per above instructions, quarter fresh zucchini length-wise and remove all seeds. Slice in ¼ to ½ inch slices so you have diced zucchini. Blanch these in boiling water about 1 - 2 minuts only, then put directly into an ice bath. Spread on clean dish towel and let air dry. WHen completely dry, spread on baking sheet and freeze. Once frozen, put in quart-size freezer bags and freeze till ready to use. Good sauteed in onion and garlic or used in soups or stews such as ratatouille or minestrone.

WHOLE TOMATOES WITH PEELS:

After washing and drying per above instructions, cut away stem scar. Place raw (not blanched) on cookie sheets and freeze. Once frozen, tranfer to freezer bags or other containers and seal tightly. To use, remove as needed (a few at a time) or all at once. To peel, run under warm water in sink. Skin slips off easily.