Stem eggplants and make a deep lengthwise slash with knife point (on each). Soak in salt water about one hour. When softened, squeeze out, but do not wash.
Combine Mixture A and insert into all the slashes. Pack eggplants in jar or a crock, and place two saucers on top, (I use a gallon plastic bag filled with water). Combine Mixture B and pour over eggplants. Cover and let stand one night.
Cut eggplants lengthwise in half and serve.
Note: if you want to keep this dish for a long time, omit vinegar in mixture "B".