The Chinese String eggplant is still putting out. Pickles picked a tad over two pounds yesterday and made pickled eggplant with all of it. It made one pint and a half pint. Cut in 1" pieces, it's basically salted and rinsed, briefly pickled in a little hot vinegar, liquid squeezed out and it's put in a jar with fresh garlic, olive oil and oregano. It keeps well in the refrigerator. After removing some to eat, you add a bit more olive oil to cover the contents and return to the refrigerator. It's great for bruschetta and I've found it's a dynamite addition to homemade pizza.