Roasting and freezing veggies

eggplants
peppers
tomatoes


Preheat oven to 450 degrees. Cover cookie sheet with foil to make clean up easier. Place eggplants, peppers and tomatoes on a cookie sheet with the skins on. Roast them for 30 minutes or until the skins look burned. Take them out and place them in a grocery bag for a few minutes until they are cool enough to touch. Peel them and put them all mixed in a gallon or several quart size bags and freeze them. when ready to eat, heat them in a skillet with butter. Season with salt and pepper and serve.

You can make this and eat it before freezing, too. Just peel them and add butter while it's hot, salt and pepper and enjoy! You can also chop and add some Italian parsley, and or garlic.