2 1/2 lb. sm. Italian eggplant (2 1/2 to 3 inches in length)
Salt
1 lb. ground walnuts, coarsely ground
Oil
1 clove garlic per eggplant (1/2, if large)
2 oz. vinegar
1/4 c. beet juice

This recipe will yield about 1 quart. Boil eggplant until slightly tender. DO NOT OVER COOK. Drain, run cold water over it to prevent further cooking. Slit each eggplant on the side just enough to fill in the walnut and garlic stuffing. Let this drain for several hours. Fill each eggplant with one piece of garlic, rub inside and outside with salt; stuff with the walnuts and place in the jar. Cover with oil, vinegar and beet juice. Ready to serve in 8 days.