Eggplants. 1 teaspoonful powdered allspice. Tomatoes. 4 green peppers. 1 teaspoonful powdered cinnamon. 4 medium sized onions. 2 tablespoonfuls sugar. 1 teaspoonful powdered ginger. 2 teaspoonfuls salt. 1 teaspoonful powdered cloves. 1 pint (2 cups) vinegar.
Peel some eggplants, cut them up, measure one quart and boil in slightly salted water until tender; drain, mash, drain again, and put through a sieve to remove seeds. Skin the tomatoes, then slice them.
Put the onions and peppers through a food chopper, scald them for five minutes in boiling water, drain, add to the tomatoes, vinegar and eggplant, cook slowly for forty minutes, add the spices, cook a few minutes longer, then bottle and seal while hot.