This Iranian-style eggplant pickle, from Shiraz in south-west Iran, uses cabernet sauvignon vinegar. It’s best to prepare this pickle the day before you want to eat it. Use sterilised jars to store the pickle and it will keep for six months on the shelf.This Iranian-style eggplant pickle, from Shiraz in south-west Iran, uses cabernet sauvignon vinegar. It’s best to prepare this pickle the day before you want to eat it. Use sterilised jars to store the pickle and it will keep for six months on the shelf.