Eggplant Preserve
By: Anonymous
Published: Friday, February 12, 2010 - 12:44am

Ingredients




pound Sm. eggplant, (Chinese or Italian variety)
2 cups Water, (to boil eggplant)
2 cups Water
4 cups Sugar
2 tablespoons Lemon juice
2 tablespoons Cloves, tied in sm. piece of

Preparation

1 Wash and cut the stems of the eggplant. Cook in boiling water about 6-7 minutes. Do not over boil. Remove from heat, remove eggplant from water and let drain. 2 Prepare syrup by combining the rest of the ingredients and boil until of syrup consistency, about 15-20 minutes. Add eggplants gently to the syrup and let them stand overnight in syrup. 3 Remove eggplants from syrup (next day) and boil syrup alone for about 10-15 minutes longer for a thicker consistency. Pack eggplant into jars and cover with syrup. Let cool and seal well.