Sri Lankan Pickled Eggplant Brinjal Moju

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1. 1Step 1: Cut the stems from the eggplants and slice in half lengthways and then cut into half moons. Add oil to a saucepan or pot and fry the eggplant in 2-3 batches. How much oil depends on how you want to fry it. You can deep fry or shallow fry. You want it to be soft and sticky and browned. Remove from the pan and set aside.
2. 2Step 2: Add the onion and sauté until caramelised. Add the garlic, ginger, curry leaves and chilli and sauté for a minute. Add the eggplant back in and add the vinegar, sugar, turmeric and mustard seeds. Season to taste with salt and pepper and sauté for another 20 minutes until sweet, sticky and salty.