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1
Cut and discard the stems of the eggplants and make a small lengthwise slit in each one.
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2
Place the eggplants in a large bowl and add 1/4 c of the lemon juice plus enough cold water to cover.
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3
Set a plate over the eggplants to keep them submerged and set aside to soak for 1 hour.
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4
Bring a large pot of water to boil over high heat.
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5
Drain the eggplants and drop them into the boiling water.
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6
Boil until they are squeezable but still firm, 10 minutes.
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7
Drain and plunge them into cold water to cool.
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8
Insert an almond into the slit in each eggplant.
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9
Mix the sugar, honey, cinnamon stick, cloves, thyme, 2 1/2 c water and the remaining 1/4 c lemon juice in a pot and bring to a boil over high heat.
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10
Add the eggplant and reduce heat slightly and simmer briskly until the eggplants are soft, 5 minutes.
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11
Remove from the heat. Discard the cinnamon stick and thyme sprigs and set the eggplants aside to cool. Cover the pot and set it aside at room temperature overnight.
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12
The next day, strain the liquid into a large saucepan.
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13
Set the strainer with the eggplants over a bowl.
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14
Bring the liquid to a boil over medium-high heat, then reduce the heat and simmer until soft threads form, (240 F on a candy thermometer or 8-12 minutes).
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15
Add the eggplants and any collected juices to the pan and cook until the liquid is thick enough to coat a spoon or about 10 minutes.
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16
Remove from heat and set aside to cool.
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17
Transfer to storage jars.
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18
It will keep in the refrigerator for several weeks.
