Instructions: 1. Stem aubergines and make a deep lengthwise slash with knife point (on each). Soak in salt water about one hour. When softened, squeeze out, but do not wash.

2. Combine Mixture A and insert into all the slashes. Pack aubergines in jar or a crock, and place two saucers on top, (I use a gallon plastic bag filled with water). Combine Mixture B and pour over aubergines. Cover and let stand one night.

3. Cut aubergines lengthwise in half and serve.

Note: if you want to keep this dish for a long time, omit vinegar in mixture "B".

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