Clean the melanzane, remove the hind parts, cut the melanzane into cubes (2 cm cubes).
Heat sesame oil in a pan, fry the eggplant cubes in oil until they have changed color. Remove and set aside.
Saute garlic and ginger in little sesame oil until soft. Add turmeric, chilies and crushed bay leaves, saute for 2 to 3 min, remove from heat and set aside.
Make remaining sesame oil hot until it smokes. Add mustard seeds and cumin seeds, saute for 3 to 4 min until soft, cool.
Form the eggplant cubes into a bowl, sprinkle with the salt. Mix oil-seed mixture and garlic-ginger mixture together, pour over the melanzane. Add honey and mix well.
Pour into jars and leave for at least a month.
Keep well sealed, up to one year.