You will need
500gms of Eggplant any variety but Lebanese work well,washed and sliced into 1 cm cubes just before adding to the pot to stop it discolouring.
4 teaspoons of Cummin Seeds4 teaspoons of Coriander seeds1 teaspoon of Fennel SeedsDry roast all these seeds in a frypan and blitz to a powderor alternatively, use pre-bought ground spices
3 Garlic Cloves, peeled2cm piece of peeled gingerAll chopped and ground together, use a little vinegar, to make a paste
4 teaspoons of Turmeric Powder2 teaspoons of saltI cup of Extra Virgin Olive Oil1/4 to 1/2 cup of wine vinegar1 red and 1 green chilli, de-seeded and finely chopped (more if you like it hot!)1/4 cup of White Sugar