Chop the eggplant into bite size pieces and salt. Leave for about 4 hours, or as long as possible.
In a mortar and pestle pound the mustard seeds, ginger and garlic to a rough paste. Add the turmeric and pound again.
Heat the oil in a deep saucepan and fry the spices for a minute. Squeeze out the excess water out of the eggplant then add it to the oil with the chilies, vinegar, sugar and salt. Cook over a low heat until pickles are dry and the oil is sitting on top. This will take maybe 45 minutes. Taste for seasoning. Let cool then store in sterilized jars.