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Eggplant pickle
( MAKES 2 cups )

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¼ cup	Olive oil
1 large	Eggplant, approx 700-800g, diced
1 small	Onion, peeled and diced
3 cloves	Garlic, peeled and finely chopped
1 Tbsp	Fresh ginger, peeled and finely chopped
2	Red chillies, finely chopped, remove seeds for less heat
2 tsp	Ground turmeric
1 cup	Brown sugar
¼ cup	Balsamic vinegar
½ cup	Red wine
2 tsp	Salt
½ cup	Water

Heat the olive oil in a fry pan. Add the eggplant, onion, garlic and ginger.
Fry gently for 5 minutes or until all ingredients have softened.
Spoon into a saucepan then add the turmeric, chilli, sugar, vinegar, wine, water, salt and pepper.
Stir to combine then simmer gently for 30-40 minutes or until thick.
Spoon into sterilised jars and seal. Once opened, this pickle can be refrigerated for 4 weeks.