Categories: Condiments, Turkish, Pickles 
      Yield: 10 servings 
  
     10 ea Japanese eggplants 
      1 bn Celery 
           Vinegar 
           Salt 
 
----------------------------------STUFFING---------------------------------- 
    1/2 sm Head cabbage 
      1 lg Red bell pepper 
      1 sm Head garlic, peeled & 
           -- separated 
      1 bn Fresh dill 
           Celery leaves 
  
  Boil unpeeled eggplants about 5 to 10 minutes, till tender but not too 
  soft.  Drain & cool.  Squeeze out the moisture.  Place a heavy object 
  over the eggplants & let stand overnight. 
  Boil whole ribs of celery till soft & set aside. 
  Slit eggplants lengthwise, stopping just short of the end, be careful 
  not to cut through to the other side.  Stuff with the filling. 
  Tie each eggplant with the celery ribs to keep the filling in.  Place 
  in a clean jar with a tight fitting glass top. 
  Combine enough vinegar to cover the eggplants, with the salt (2 ts 
  salt for every cup of vinegar used).  Pour over the eggplants.  Cover 
  jar tightly, let stand 2 to 3 weeks.  When ready, keep refrigerated. 
  STUFFING: Shred cabbage, mince pepper, garlic, dill & celery leaves. 
  Mix together.