Even though ninja dog is clearly not interested, here is the eggplant pickle recipe. Since they're not actually in season now, you have plenty of time to prepare.
1 large Italian eggplant
1 oz sherry vinegar
1 oz balsamic vinegar
2 oz honey
1 oz olive oil
1 pinch ground cumin (freshly ground makes a huge difference)
Salt and pepper
Peel the eggplant and dice into 1/2-inch cubes. Lightly salt and leave over a strainer or in a colander for 30 minutes. Squeeze out excess moisture then saute in hot olive oil until golden all over. Add honey, cumin, and black pepper and cook 5 minutes. Add sherry vinegar and cook another 5 minutes. Add balsamic, bring back to a simmer, remove from heat, cool, and allow to sit for 48 hours before use (though let's face it, we used it the next day or day off at work lots of times).