Mustard Eggplant (Pickle)

• 5 or 6 long eggplants

Slice into 3/4 inch pieces. Soak in handful of Hawaiian salt for 1 hour. Squeeze liquid out with hand.

Sauce:

• 2 t. mustard
• 1/2 cup sugar
• 1/2 cup vinegar
• 1/2 cup shoyu
• Ajinomoto

Pour the sauce onto eggplant. In 1 1/2 days it will be ready.