Malitzanes

Sm. oval (not round) eggplants
Coarsely chopped red peppers, celery leaves &
Stalks, garlic cloves & mint leaves, wine vinegar
Earthenware crock

For pickling, one must use the long variety of eggplant. Make an incision on each side of the eggplants. Plunge in boiling
water and steep for a few minutes, then pour off the water and drain. Mix together the chopped herbs, peppers and garlic
and stuff the eggplants, tying them up with strips of celery stalks if necessary. Place in crock and cover with wine
vinegar. They will be ready in one week.