Aubergine Preserve Recipe

• 2 1/2 lb Sm. aubergine, (Chinese or possibly Italian variety)
• 2 c. Water, (to boil aubergine)
• 2 c. Water
• 4 c. Sugar
• 2 Tbsp. Lemon juice
• 2 Tbsp. Cloves, tied in sm. piece of

1. Wash and cut the stems of the aubergine.
2. Cook in boiling water about 6-7 min.
3. Don't over boil.
4. Remove from heat, remove aubergine from water and let drain.
5. Prepare syrup by combining the rest of the ingredients and boil till of syrup consistency, about 15-20 min.
6. Add in aubergines gently to the syrup and let them stand overnight in syrup.
7. Remove aubergines from syrup (next day) and boil syrup alone for about 10-15 min longer for a thicker consistency.
8. Pack aubergine into jars and cover with syrup.
9. Let cold and seal well.

aubergine, water, water, sugar, lemon juice

Taken from cookeatshare.com/recipes/aubergine-preserve-71680 (may not work)