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Eggplant Relish

1 quart of ground eggplant
1 quart of ground cabbage
1 quart of ground onions
5 tablespoons of salt
1 quart of vinegar
2 cups of sugar
2 tablespoons of celery seed
4 tablespoons of mustard
2 hot peppers

Mix the ground eggplant, cabbage and onions together. Cover with salt and let stand overnight in a crock or enameled pan. Drain. Combine vinegar, sugar and spices with other ingredients. Boil for 30 minutes. Pack in hot jars, seal.

 

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