Pickled Eggplant (Ah Cha?) Aunty (Winnie/Mrs) Tan style (SUGOI!)

4 red chillies seeded and chopped
6 cloves garlic chopped roughly
2 small pieces of ginger
2 table mustard seeds
3 tablespoon tumeric
1 3/4 cup olive oil
1.5 kg eggplant cut into cubes
3 teaspoon salt
1/2 cup brown sugar
3/4 cup vinegar
2 tsp garam masala

1) In blender blend the chillies, garlic, ginger and mustard seed with a tablespoon of water until pureed.
2) Combine with tumeric powder.
3) Heat oil and fry blended mixture for a few minutes, then add egpgplant cubes.
4) Lower and cook over gentle heat until eggplant is soft, stirring occasionally.
5) Add salt, sugar and vinegar and stirring until thick, stirring frequently to prevent burning.
6) Last stir girm masala and turn into a sterlied jars, cover and store.