This Brinjal(Eggplant) Salnu preparation can be made as spicy as you wish.
I love the combination of the sweet and sour in this recipe. When I am without jaggery, I have been known to use brown sugar. The 8 red chilies is too overpowering a heat level for me, so I use about 3-4 red chilies, and I also remove the seeds from within the dry red chilies. The garlic cloves are also far too many for me. I also notice that there is a large difference in size of the garlic cloves in India and abroad, and so I go with 4-5.

Taken from: From Enjoyable Parsi cooking, by Jeroo mehta.

Serves : 4-6

Brinjals, cut into 1 cm (1/2 inch) cubes: 3/4 kg (1 1/2 lbs)
Vinegar 4 1/2 tbsps
Curry Pasta (curry leaves) 10
Green chilli, finely chopped 1
Garlic cloves 10
Cumin seeds 1 1/2 tsps
Coriander seeds 3 tsps
Dry red chillies 8
Jaggery or sugar 1 1/2 tbsps
Salt to taste
Vegetable oil or ghee 3/4 cup
(Grind garlic, cumin seeds, coriander seeds and red chillieswith 2 or 3 tbsps of vinegar)

1. You can fry the cut up Eggplant pieces in oil or ghee or you can roast it drizzled with some oil in it in a hot oven for 10-15 minutes.
2. In the same hot oil(add a little more oil if needed) add curry patta and green chilli and almost immediately add the chilli paste and cook 2 minutes.
3. Add fried brinjals and mix well.
4. Add jaggery or sugar, the salt and remaining vinegar and cook, covered, on medium heat, till brinjals are cooked and soft.