Eggplant Pickle

1 medium purple eggplant or 2 small Chinese eggplants

1 medium heirloom tomato

1⁄3 cup vegetable oil

1 teaspoon coriander seeds

1 teaspoon cumin seeds

1 teaspoon fennel seeds

15-20 kari leaves (optional)

½ cup minced red onions

1 teaspoon minced garlic

½ teaspoon ground turmeric

1 teaspoon red chili powder

1 teaspoon black pepper

2 teaspoons salt

Instructions:

Without peeling, cut the eggplants into 1-inch cubes, toss with 1 teaspoon salt and set aside — you should have roughly 2 cups. Separately, cut the tomato into 1-inch cubes and set aside — you should have roughly 1 cup. In a shallow frying pan, heat the vegetable oil until it is just shy of smoking and add the coriander seeds, cumin seeds and fennel seeds. The seeds will pop and sizzle; within 2-3 seconds, add the kari leaves and minced red onions. Cook on medium to low heat for 4-5 minutes until the onions are wilted and translucent.

Add the salted eggplant and cook on high heat for 4-5 minutes until they have color on almost all sides. Add the minced garlic, turmeric, red chili and black pepper and stir into the mixture. Within a few seconds, add the tomatoes and cook on high heat until the mixture comes together and the oil rises to the top. Serve warm or cold.

NOTES & VARIATIONS

• There is a high oil-to-vegetable ratio, but the oil works as a preservative and keeps the flavors intact. If preserving in jars, add a tablespoon or two of oil on top of the jar to prevent any air from getting in.

• Olive, canola or sesame oil work well with most Indian pickles.

• Add a tablespoon or two to scrambled eggs or to a stir-fry. Makes 1½ cups