Total cooking time:
30 mins

Makes 1.25 litres

You'll need
2 eggplant (800g), cut into 1cm cubes
4 cloves garlic, chopped
50g fresh ginger, chopped
2 red chillies, chopped
1/2 cup oil
1 onion, chopped
1 tbsp ground cumin
1 tsp fennel seeds
1 tbsp ground coriander
1/2 tsp ground turmeric
1 cup white-wine vinegar
2/3 cup sugar

Here's how
1. Put the eggplant in a colander set over a bowl and sprinkle with 1 tbsp salt. Leave for 20 minutes, then rinse well in cold water and pat dry with paper towels.
2. Chop the garlic, ginger and chilli in a food processor, adding a tsp of water if necessary, to make a paste.
3. Heat the oil in a large pan, add the onion and cook for 2 minutes, or until soft. Add the garlic paste and the ground cumin, fennel seeds, ground coriander and turmeric, and cook, stirring, for 1 minute. Add the eggplant and cook for 5-10 minutes, or until the eggplant has softened.
4. Add the white-wine vinegar, sugar and 1 tsp salt, if necessary, and stir to combine. Cover and simmer gently for 15 minutes, or until soft.
5. Spoon immediately into clean, warm jars. Use a skewer to remove any air bubbles and seal. Turn the jars upside down for 2 minutes, then invert and leave to cool. Label and date. Leave for 1 month to allow the flavours to develop. Store in a cool, dark place for up to 12 months. After opening, store in the refrigerator for up to 6 weeks.

Source: Homemade Jams & Preserves (Murdoch Books)