Here is an alternative recipe for a syrian stuffed pickled eggplant:

• 2 1/2 lb. baby eggplant (2 1/2 to 3 inches in length)
• 2 Tbsp Coarse Sea Salt
• 1 lb. finely-chopped walnuts
• 3 Tbsp Extra Virgin Olive Oil
• 1 clove garlic per eggplant
• 1/4 cup distilled white vinegar
• 1/4 cup water
• 1/4 cup beet juice (from a can of sliced beets is best)

Yield 1 quart.

Boil eggplant until slightly tender. DO NOT OVERCOOK. Drain, immerse in ice water to halt cooking. Remove eggplant from water when cool, and slice the side of each eggplant just enough to allow for stuffing.

Fill each eggplant with one piece of garlic, rub inside and outside with salt; stuff with the walnuts and place in the jar. Cover with water, oil, vinegar and beet juice.  Place in refrigerator for 1 week.