2 1/2 lb. sm. eggplant (Chinese or Italian variety)
2 c. water (to boil eggplant)
2 c. water
4 c. sugar
2 tbsp. lemon juice
2 tbsp. cloves, tied in sm. piece of cheesecloth

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

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