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Place 4 pint mason jars in boiling water bath canner, cover with water and turn on heat. Cube unpeeled eggplant into bite sized pieces and reserve. Combine 3 tablespoons vinegar, garlic, chili powder, ginger and turmeric in a small bowl to form a paste and reserve. Heat oil on medium high in a large saucepan. Add cumin and fenugreek seeds and saute for 1 minute. Add eggplant and saute for about 10 minutes or until eggplant is just tender. Reduce heat and add reserved paste and 1-1/2 cups vinegar, sugar, chili peppers, gingerroot and salt. Stir over medium heat for about 5 minutes or until boiling. Remove hot jars from canner and ladle pickles into jars within 1/2 inch of rim (head space). Affix lids and screw bands. Process in boiling water 15 minutes for half pints and 20 minutes for pints. NOTE: Heat may be adjusted by varying the amount and/or type of hot peppers used. Yield: 3+ pints
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