Remove stems and cut each brinjal into 4 pieces.
Soak in water and salt for 30 minutes.
Rinse well and drain.
Heat vinegar to boiling point.
Remove from heat and plunge the brinjals in.
Leave aside to cool, drain brinjals from vinegar.
Heat oil, stir in garlic, masala and sugar, remove and cool.
Mix the brinjals into masala mixture and bottle.
Note: most pickle masalas are salted.