Torshe Bademjan (Eggplant Chow-Chow)

1 large eggplant

1/2 cup dried mint (1 6 oz. bottle)

1 large bulb garlic, finely minced

5 hot green peppers, finely chopped

or 2 jalapenos, finely chopped

1-1/2 teaspoons mustard seeds (optional)

3 teaspoons black pepper

1/2 teaspoon red pepper

1 teaspoon dried peppermint (optional)

1-1/2 teaspoons tumeric

salt  (to taste)

brown vinegar

Wash the eggplant and prick it 3 or 4 times with a fork.  Place it on a cookie sheet and bake it in a hot oven (400F) until it is very soft.  To test if done, press the eggplant near the stem.  Peel it and chop it very well.  Place in a large (32oz.) glass jar.  Add the dried mint, garlic, hot green peppers, mustard seeds, black pepper, red pepper, dried peppermint and tumeric.  Add enough salt to suit your taste and then fill the container with enough vinegar to stand 1 inch above the eggplant mixture.  Mix well with a wooden spoon. 

Let the chow-chow stand for 1 month before using.  This is especially good with abgusht.

NOTE:  Add more vinegar whenever the level goes below the eggplant mixture because the dried herbs will absorb the vinegar and the torshe should always be covered by vinegar.