One of the plants that thrives in hot, dry weather such as we've been having lately (105° anyone?), is eggplant.
We have been getting generous portions from our CSA.
Here is a link that we were given that has freezing instructions.
Looking at that, I was inspired by the idea of baked or grilled eggplant ready to pull from the freezer.
I preheated the oven to 450°, sliced the eggplant 1/2" thick, placed them in lightly oiled jellyroll pans, brushed them with olive oil and put them in to bake for 10 minutes per side (20 minutes total).
When done, they were beautifully browned on one side and soft when poked with a fork. I layered them with waxed paper and put them in 1-pound batches into the freezer.
This is especially handy in dealing with a glut since I love eggplant but have yet to persuade the rest of the family to share my delight. Tom doesn't mind it but no one else is very happy to see it show up.