This recipe comes from one of my favourite cook books. I tend to use cook books more as an inspiration, but with new recipes, especially pickles, it's always good to follow the instructions at least a few times.
2 teaspoons nigella seeds
2 teaspoons whole coriander seeds
1 teaspoon whole black peppercorns
2 tablespoons salt
1.5 litres light coloured vinegar (white wine is best, but apple cider is good too giving a slightly less sour flavour)
1 bunch fresh parsley
1 bunch fresh coriander
1 handful fresh mint
1 handful fresh dill
1 handful fresh tarragon
1 handful fresh savory (this hard to find if you don't grow it yourself, you could replace it with thyme and/or oregano)
Chop the eggplant into large-ish chunks, I make mine about 5cm. Put the eggplants in a large saucepan with the vinegar, salt and spices. Bring to the boil then simmer for about 5 minutes. Turn off the flame and leave to sit for about 30 minutes to cool.
Wash and chop the fresh herbs and combine with the cooled eggplant mixture. Using a handheld immersion blender (or just a blender), whizz it all up a little. I prefer to leave lots of eggplant chunks.
Ladle the pickle into sterilised jars and leave for a week before eating (if you can). It is really delicious on toast with a nice salty cheese (like fetta or a really good cheddar) or serve it on the side with roast chicken.