---------- Recipe via Meal-Master (tm) v8.02
  Categories: Condiments, Turkish, Pickles
       Yield: 10 servings
      10 ea Japanese eggplants
       1 bn Celery
     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.