Because I think everyone should try my wonderful Ratatouille recipe... (Yes, it is worth wrecking the canner to rescue)
1 eggplant (med-lg)
2 med. zucchini or summer squash (or combination thereof)
2 whole cloves garlic
2 Tbsp. olive oil
3-4 fresh ripe tomatoes, chopped
1 tsp. salt
1/8 tsp. pepper
1/2 tsp. basil
1/2 tsp. oregano
Dice eggplant into 1" cubes and slice zucchini into 1/2" rounds. Chop onion coarsely. Saute onion & garlic cloves in olive oil until soft. Stir in eggplant & zucchini; saute a few minutes more. Remove garlic cloves, crush with fork and return to pan. Add tomato & seasonings. Cover & simmer gently 30 minutes or until vegetables are cooked. Uncover and cook off liquid as needed.
**You can also use 1 can (14.5 oz) of Italian diced tomatoes in place of the fresh tomatoes & spices.