Quick tip: Veggie Broth
If you are like me, then you go through massive amounts of vegetables. Instead of throwing the peelings, skins and stems into to compost (or worse the garbage!), you can get one more use out of them. Broth.
Collect all veggie refuse into a large Tupperware or bag. When its full, transfer peelings to a large pot and cover with water, add salt, and boil away. Simmer, lid on, for 3-6 hours. Strain broth to remove broth fodder and any sediments.
Now you can compost that veg mash. If flavors are weak, return broth to pot and boil to reduce volume. Store finished broth in fridge for use in soups, sauces, etc. Freeze in 1 cup portion sizes for easy use. I keep mine frozen for 3 to 5 months. 
The flavor and color of broth will vary depending on the veggies.
Warning! I have on occasion, made a very spicy broth by using the seeds and stems of roasted chilis. You might want to be discriminating when adding spicy things. I have also found that too many onion skins will make the broth bitter.
Nancy Warner 
Thank you for this fabulous tip!! Eggplant rind makes a fabulous aroma for the veggie broth. Have been making the broth for a few months now and feel so much better about using the low-sodium broth to make pasta, potatoes, etc. We are going to try home-grown jalepeno in the next batch! Thanks again for the great information!