• 1 kilo small eggplants
• 1 kilo carrots
• 1 clove garlic
• 1 kilo celery
• 1/2 kilo oil
• 1 kilo vinegar
• A few peppers
• pickling spices
• salt
• pepper
• parsley

Clean the eggplants and slice them into three parts. Boil them with a little oil until tender, then drain. Keep one kilo of this water for the pickling process. Slit the eggplants to be stuffed. Thinly slice the onion, garlic, parsley, carrot and stuff the eggplants with this mixture. In the mean time boil the celery until soft and let it drain. Combine the celery and eggplants so that the celery covers the stuffed eggplants making sure not to let the filling fall out. Place in a sterile glass jars, add one kilo water (held from earlier), one kilo vinegar and a little oil on top. Cover and let it stand for one week. Then it is ready to serve.