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Cube unpeeled eggplant into bite-sized pieces and reserve.
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Combine 3 tbsp vinegar, garlic, chili powder, ginger, and turmeric in a small bowl to form a paste and reserve.
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Heat oil over medium heat in a large skillet.
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Add cumin and fenugreek seeds and saute for 1 minute.
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Add eggplant and saute for about 10 minutes or until eggplant is just tender. Add reserved paste and 1 1/4 cups vinegar, sugar, chile peppers, ginger and salt.
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Stir over medium heat for about 5 minutes or until boiling.
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Remove hot jars from canner and ladle pickles into jars with 1/2 inch of headspace.
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Process jars 15 minutes for half pints and 20 minutes for pints.
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Makes 3 pints, but feel free to double it or more!