Berenjenas Confitadas Con Canela (Candied Eggplants with Cinnamon)

Hélène Jawhara Piñer
Recipe by
Hélène Jawhara Piñer

This is a sweet Sephardic dish that has traveled far and wide. Mainly consumed by the Sephardim of Spain and Morocco, we find these candied eggplants with cinnamon as far as the Dominican Republic. The pleasures of food know no borders.

6 very small eggplants
1 tsp vinegar
For the syrup:
2 cups water
1 ¾ cup sugar
2 (2” long) cinnamon sticks

Prick the eggplants and boil them for seven minutes in water and vinegar (only use enough water to cover the eggplants). Put the boiled eggplants in clean, cold water for five minutes.

To make the syrup, gently heat water, sugar, and cinnamon in a pan but do not let it boil.

When the syrup is hot, add the eggplants and cook them very slowly for at least one hour. Make sure the eggplants are always submerged and that the syrup doesn't dry out. Avoid touching the eggplants after cooking, as they will be very soft and breakable. Move the pan instead.

Submerge a jar in boiling water for one minute. Remove it and put in the candied eggplants. Or skip the jar and eat them right away!