1kg small black fresh eggplant
1kg of sugar (but not less than 750g)
1/2 cup water
2 cinnamon sticks
1 tsp ground cinnamon
1 tsp ground cloves (or 3 whole, optinal)
1/2 cup lemon juice
a pinch of ground ginger, optional
walnut is optinal
Prick eggplant with a fork throughout and around it. Boil 5 minutes, let cool, and pour into a sieve, until all the water is drained.
meanwhile prepare the sugar syrup with water, when the sugar has melted, add the spices and lemon juice.
Add the eggplants and cook on a low heat, stir occasionally with a wooden spoon, until the eggplant absorb half the syrup. Add the walnuts.
Keep in jars

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