We were stalking around Therese's garden and came across a large zucchini and several Gretel variety eggplants that were ready to be picked. here is what 'Stocking Up' suggests for preserving these vegetables;
Freezing is recommended for eggplant; 'Select firm, hevy fruit of uniform dark purple color. Harvest while seeds are tender. Wash, peel, and cut into 1/3 to 1/2 inch slices or cubes. Dip in solution of 1 tablespoon lemon juice to 1 quart water. Blanch 4 minutes in steam or water. Dip again in lemon juice solution after heating and cooling. Pack and freeze.'
Drying is recommended for zucchini; 'Do not peel, slice into thin strips and blanch about 7 minutes.' Blanching is suggested because it 'sets the color, hastens drying by softening the tissues, checks the ripening process and prevents undesirable changes in flavor during drying and storage.' The book then goes into great detail about constructing drying trays and systems.