6 Eggplants, medium sized and firm
2 Cups chopped Onions
Salt
1 1/2 Cups Cider Vinegar
5 Cups Chelsea White Sugar
1 Cup Water
1 Cinnamon Stick
6 Whole Cloves
1 Teaspoon Whole White Peppercorns
1 Teaspoon Mustard Seed
Tie the Cinnamon Stick, Cloves, Peppercorns and mustard Seed in a Spice Bag

1 : Peel the eggplant thinly and cut into small cubes.
2 : Put in a saucepan with the chopped onion and cover the mixture with lightly salted boiling water. Boil the eggplant for 5 mins, drain it and rinse under cold water. Drain thoroughly.
3 : In a large saucepan boil together the vinegar, Chelsea White Sugar, cup of water and spice bag.
4 : Add the eggplant mixture and simmer until the syrup is thick and the eggplant is tender.
5 : Remove the spice bag and pack into hot sterilized jars and seal.