Pickled eggplant

Makdous Syria Market is a Levantine food that the Levant - especially Syria - has been famous for making since ancient times. It is usually made in a special season that begins at the end of September and extends into October, in parallel with the availability of the special eggplant for making it, which is called “black local” which is the small round eggplant. Some people prefer other types of eggplant, which are “Homsi” or “Hamawi”. Makdous is kept immersed in olive oil for a long time.