Candied Eggplant

I was on one of my favorite sites, SB Canning and someone had posted about making Zucchini Candy.  It apparently was like making home made gummy bears!  Well, I was intrigued.  While I'm allergic to Zucchini, there just HAD to be something else that I could use to make something like it!!  After much discussion, we found the answer!  Eggplant!  So, after much alteration, finding the 'right' kool-aid that I COULD use (most have food dies that I can't have), it was a success! Here are step-by-step pictures and directions!!  If you are allergic to squash, this is your alternative!!

Candied Eggplant

10 cups peeled diced eggplant 1/2 inch cubes ( I use "worms" about 3 inches long and 1/12 inch thick and wide)

3 cups water
2 pkgs. unsweetened Kool-aid  (I use Berry Blue as I can only use Blue food coloring!)
2 1/2 cups sugar

Peel, dice and remove the seeds from the eggplant.

Mix the liquid syrup together. 

Add eggplant to the syrup and bring to a boil.  

Simmer for 25 min. 

Drain. 

Put on dehydrator trays. Dry 14 hours at 125 degrees. 

Turn pieces over and dry another 4 hours. 

If you would like, at this point you can dip them in sugar. 

This will feel dry and not sticky when done. Store in jars or other tightly sealed containers. If you dip in sugar when you turn them, they will be more like "gum drops" on the outside.  (I didn't with this batch).  Enjoy!