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Before freezing rhubarb, it can be blanched to help preserve its color and flavor. Stop cooking process in ice water, drain well and spread on paper towels. Freeze as desired.

Peel and slice the eggplant, sprinkle with salt, and allow slice to stand for one half hour. Wipe salt off and squeeze out moisture. Pat dry with paper towels. Purging the slices will prevent the eggplant from absorbing took much oil when cooking.