Pickled Eggplant

6 eggplants, peeled and cut into thick sticks 2 inches long
2 medium onions, coarsely chopped
1/2 teaspoon whole allspice
1/2 teaspoon white peppercorns
1 cinnamon stick (1 inch long)
3 1/2 cups red wine vinegar
1/2 cup honey
1 cup water
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Boil eggplants and onions in water for 5 minutes, drain, plunge into ice water and drain again.
Meanwhile place allspice, peppercorns and cinnamon into a spice bag and cook with vinegar, honey and water to boiling.
Simmer until syrup is thick.
Add eggplants and onions and heat through.
Remove bag and pour mixture into clean hot jars.
Seal and process in a boiling water bath for 15 minutes at altitudes up to 1000 feet.