Have excess eggplant - canning

I'm blessed with excess eggplant and want to can some. I wanted to can Caponata, however it's tough to find a good recipe online that is safe for canning. Ball has this recipe at their website for Vegetable Antipasto.

http://ift.tt/2ez0izn

It has the usual warnings up top that say no substitutions. However... I wish to leave off the first 3 ingredients, and leave out the mustard, and substitute extra 1/4 cup vinegar in place of the worchestershire sauce.

Recipe calls for 16 cups total of chopped veg and makes 7 pints. So, I figure what I don't add in terms of carrots, green beans, and cauliflower, I will just make up with the other veg, such as extra eggplant, tomatoes, peppers, and zucchini.

Real caponata includes green olives, capers, raisins, and pine nuts. Also, would usually be garnished with fresh basil or mint and some olive oil. I would leave all these out and just add them at the time of cracking open a jar.

Does my plan sound kosher? Safe or unsafe? Opinions?

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Have excess eggplant - canning