1. Heat oil in medium pan, saute garlic, ginger till brown, add eggplant, chilli, garam masala, stir on high for 2 mins, add rest of ingredients.
2. Cook on low, stir often until eggplant is well cooked (approx 25-30 mins). Pickle is ready when oil starts to separate.
3. Adjust chilli, salt to taste. Cool. Store in refrigerator in clean glass jar. Lasts for 6 months.