1. Stem eggplants and make a deep lengthwise slash with knife point (on each).
2. Soak in salt water about one hour.
3. When softened, squeeze out, but do not wash.
4. Combine mixture a and insert into all the slashes.
5. Pack eggplants in jar or a crock, and place two saucers on top, (i use a gallon plastic bag filled with water).
6. Combine mixture b and pour over eggplants.
7. Cover and let stand one night.
8. Cut eggplants lengthwise in half and serve.
9. Note: if you want to keep this dish for a long time, omit vinegar in mixture "b".
