I've posted about this before, but the reason we are all getting mislabeled plants might be cuz of what I witnessed at a Home Depot once: a kid bored out of his mind while his parents shopped, ran around plucking labels from veggie 6-packs and randomly switched them around. He was doing this to hot & sweet peppers! Ever since then, I have been growing my vegetables from seed. Its not that hard and its the only way to know for sure. Eggplants & peppers can live for at least 2 yrs in our climate here.The secret to reviving eggplants is to prune them in half when they have stopped producing mid-season, and fertilizing well at that time. You will see new growth soon. I love the Japanese eggplants too!

I'm not Linda Lou, but in case she doesn't see this, freezing is fine. The acidification with balsamic vinegar is also helpful as botulism spores do not like acid environments. I'm not saying it eliminates risk, only that it reduces risk during refrigeration. As per Linda Lou's recommendations, I would bottle the mixture in small amounts that can be consumed shortly once a container's been moved from freezer to refrigerator. Carol

Hi Lisa (and my name is Lisa also, but I'm in the US in Virginia). Here is what I put on my very large Antipasto Platter and everyone ate every single drop. Boiled Jumbo Gulf Shrimp (I cooked them myself in a little bit of beer, Old Bay Seasoning, Cider Vinegar and fresh squeezed lemon juice). Served with some cocktail sauce that was heavy on the horseradish. Peppered Ham (sliced thin and rolled), Salami, and Prosciutto Artichoke Hearts, chopped Various pickles and olives Three kinds of cheeses and various crackers Bruschetta (crusty bread sliced baquette style, bruschetta, and fresh parmesan cheese sprinkled over top and baked under the broiler) and put on the platter. Everyone loved these. Hummus with Roasted Pine Nuts and garlic with Pita Chips Roasted Peppers Marinated Mushrooms Marinated Pepperoncini I hope this gives you some good ideas.

Cruising had this and it was awesome. GS had to have a bite and didn't give plate back, cause he finished it :o) Goat Cheese Souffle -------------------------------------------------------------------------------- 3 large egg yolks 3/4 cup whole milk 3 tablespoons butter 3 tablespoons all purpose flour 2 3-ounce logs soft fresh goat cheese, crumbled 3/4 cup freshly grated Parmesan cheese 1/3 cup chopped fresh chives 1/2 teaspoon salt 1/2 teaspoon ground black pepper 5 large egg whites Preheat oven to 375 degrees. Butter four 1-1/4 cup souffle dishes. Whisk yolks and milk in large bowl. Melt butter in heavy, medium saucepan over medium heat. Add flour and stir 1 minute. Gradually whisk in milk mixture. Continue whisking until thick, about 2 minutes. Return mixture to bowl. Cool souffle base slightly. Set aside 1/4 cup of goat cheese. Whisk remaining goat cheese, 1/2 cup Parmesan, chives, salt, and pepper into souffle base. Beat whites in another bowl until stiff but not dry. Fold whites in another bowl until stiff but not dry. Fold whites into lukewarm souffle base in 3 additions. Divide mixture among prepared dishes. Top with 1/4 cup goat cheese and 1/4 cup Parmesan, dividing equally. Bake until puffed and golden, 25 minutes. Set souffle dishes on plates and serve.