A favorite of ours to preserve, but is good fresh too. Adapted from Preserving by Oded Schwarz

1 eggplant, cut into 1 inch cubes
2 t salt
1 T oil
1 t sesame seed
1 bulb garlic, peeled
1 small onion, minced
1 hot pepper, seeded and minced
1 c cider vinegar
1 T brown sugar
1t paprika

Toss the eggplant with salt and set aside. Drain, rinse, pat dry

Heat the oil in a heavy saucepan and add the sesame seeds over high heat, cook until the seeds begin to pop.

Add the eggplant, garlic, peppers, and onion and cook, stirring regularly. Add the vinegar and bring to a boil. Simmer for 15 minutes until the eggplant is soft. Add the remaining ingredients. Cook until thickened. Add a few mint leaves if desired. Allow to cool before serving. Will keep for a while in the refrigerator, and improves with age. Goes great with lamb!