Instructions: Wash and cut the stems of the aubergine. Cook in boiling water about 6-7 minutes. Do not over boil. Remove from heat, remove aubergine 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 aubergines gently to the syrup and let them stand overnight in syrup.

Remove aubergines from syrup (next day) and boil syrup alone for about 10-15 minutes longer for a thicker consistency. Pack aubergine into jars and cover with syrup. Let cool and seal well.

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