@ossobucotemp,
I had made the spicy eggplant way too spicy, back when I had made it and froze it, so now I'm adding jarred sweet red peppers and a small can of corn and a bunch of caramelized spanish onions (always on hand, I make big batches when I do), to temper it... less of the eggplant, more of the other stuff. Sort of a can goods salad, not my usual way, but it'll do. Meantime, I'm getting hungry.