Do try this recipe, its something i have been making for years.
1 Kg Eggplant
20 Cloves Garlic
1 Tsp Pepper
25 Gms Ginger
1 1/2 Cups Vinegar
1 Tsp Tumeric
4 Level Tbsp Mustard seeds
2 1/2 Cups Mustard oil (heated and cooled)
4 Level Tbsp Salt
3 Tbsp Kashmiri Red Chillie powder - freshly ground
METHOD: Dice the eggplant into 1 inch cubes, rub with salt and set aside for 12 hours, in the sun. Take ginger, garlic, cumin seeds and mustard seeds and grind them together, then add vinegar and mix well.
Squeeze out all the salt water from the eggplants, and gently rub the chillie powder, pepper, tumeric and then add the vinegar mixture.
Then put in a glass jar and pour mustard oil on top of it, then cover and put in the sun every day
for 15 days, but remember to shake and stir the pickle everyday with a wooden spoon. The pickle will be ready to eat after 15 days.