Thai Eggplant Pickles - cooking recipe

Ingredients

2 lb Thai eggplants, trimmed, quartered
2 tbsp kosher salt
2 tbsp vegetable oil
4 cloves garlic, minced
2 (4 inch) stalks fresh lemongrass, trimmed, sliced finely
2 None fresh long red chilies, sliced thinly
4 None fresh kaffir lime leaves
1 2/3 cups firmly packed light brown sugar
1 2/3 cups white vinegar
1 tbsp Japanese soy sauce

Preparation

Combine eggplants and salt in a large bowl. Let stand for 1 hour then rinse under cold water to remove salt. Drain.
Heat vegetable oil in a large saucepan over medium heat. Cook garlic, lemongrass and chilies, stirring, for about 2 mins. Add eggplant and remaining ingredients. Stir over high heat, without boiling, until sugar dissolves. Bring to a boil then reduce heat and simmer, stirring occasionally, for about 20 mins, or until eggplant is tender.
Transfer eggplant to a large heatproof bowl. Simmer cooking liquid for about 10 mins, or until thickened slightly and syrupy.
Pack eggplant into hot sterilized jars. Pour in enough hot syrup mixture to cover eggplant and seal.