Eggplant and Herb Pickle

Sprinkle eggplant heavily with salt, and place in the sink; let drain for 20 minutes. Rinse eggplant, then roughly chop and add to a medium saucepan along with 1/2 cup vinegar, turmeric, coriander, caraway, garlic and water. water. Bring to a simmer over medium heat; cook until tender, about 20 minutes. Meanwhile, combine remaining 1/4 cup vinegar, tarragon, parsley, cilantro and mint in a bowl. Stir herb mixture into eggplant mixture; transfer to a bowl. Chill.