Sweet Eggplant Preserve

1. 1

   Wash the eggplants.

2. 2

   Trim the stem end, leaving a little piece.

3. 3

   Cut one or two thin strips of peel, so that the vegetables keep their shape but their flesh is better exposed to absorb the syrup.

4. 4

   Some people leave them in water (changed daily) for 3 days to remove excessive bitterness, but it is sufficient to poach them in lightly salted water for 1015 minutes, until they soften (you will need to weigh them down with a smaller lid), and then to let them drain very well before cooking them in syrup.

5. 5

   In a large saucepan, make a syrup by boiling the sugar in about 3 3/4 cups water with the spices and lemon juice.

6. 6

   Gently press the juice out of the eggplants and throw them in.

7. 7

   Simmer for about an hour, until the eggplants are very tender and engorged with syrup.

8. 8

   Let them cool before you put them in a jar, and cover them with the syrup, which should be thick enough to coat a spoon.

9. 9

   If it is not, reduce it by boiling fast.

10. 10

    If it is too thick or caramelized, add a little water.

11. 11

    Let the preserve cool before closing the jar.

* Per serving · 4 servings · Values may vary.

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