By accident, I planted a Fairy Tale eggplant this year instead of something a bit larger. I had several dozen of these little buggers on the plant so I thought I would try a ferment.
This is 1,000gm of eggplant, 20gm of Kosher salt, nine cloves of garlic, fresh oregano from the garden and some of the cayennes from my dried chili ferment to add heat and to help the fermentation process to get started.