Winding down the summer growing season, processed mega quantities of 5 different types of eggplant. Made a large amount of Persian eggplant stew which I slow roasted for 12 hours along with my garden onions, San Marzano tomatoes, and garlic (plus seasoning). Really tasty but it could be improved with some mild heat. Also made eggplant fries in the air fryer.
Next I made enough pickling brine for 10 gallons of chilis, I mixed pardons with guajillo, pasilla, hatch, aji amarillo, billy biker jalapenos, chipotle jalapenos, plus a couple others. Will let those cure in 1-gallon mason jars for 3 weeks and then randomly fish some out to melt my face.