Eggplant Preserve

Title:
Eggplant Preserve

Yield:
4 Servings

Categories:
Canning,
Preserves,
Eggplant




Ingredients:





 2 1/2 lb Sm. eggplant; (Chinese or


          -Italian variety)


     2 c  Water; (to boil eggplant)


     2 c  Water


     4 c  Sugar


     2 tb Lemon juice


     2 tb Cloves; tied in sm. piece of






 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.


 


 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.


 


 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.


 Posted to recipelu-digest by "Diane Geary" 
on Feb 24,


 1998