2 lb. sm. Italian eggplant
Salted water for poaching
Minced garlic to taste
Chopped walnuts
Corn oil

Wash eggplant. Do not peel. Make a small incision lengthwise on one side of each piece. Poach in salted water for 5-10 minutes. Then drain well. Mix together garlic and walnuts, and stuff eggplant. Pack tightly into jars, adding more garlic, if desired. Cover with oil. Ready in 14 days.