Wash the eggplants and remove their stems carefully. Score them lengthwise taking care not to split them.

Wash the celery well, taking care not to break the sprigs and keep some of the leaves for the stuffing. Boil the rest of the celery, but not overcook it (about 8 minutes).

Boil the baby eggplants in plenty of water with a few drops of lemon minding to keep them covered in water while they boil (we press them lightly so that they stay below the surface) for about 8-10 minutes. You don't want to overcook them. Remove from heat, drain well and salt them. 

Chop the carrots, parsley, garlic and celery leaves finely, add salt and pepper and mix the stuffing well.

Stuff the baby eggplants carefully so that they don't split and wrap them well with the sprigs of the boiled celery. 

Lay them out inside a pot and fill with good vinegar till they are well covered. Leave them in the vinegar for about 10-12 hours. 

When it is time, empty the vinegar and cover with as much oil as it takes to cover them..

They are ready in 24 hours. We store in the fridge. Bon appetit!