Slice thinly the onion and sauté it in a large pan with plenty of extra virgin olive oil. Add the peeled and chopped eggplant and sauté with the onion, then add the sliced peppers.

After about 10 minutes, add the tomato pulp, salt and pepper, vinegar, sugar, almonds, raisins and pine nuts. Cover the pan and cook gently for about 20 minutes. At the end, add some tablespoons of breadcrumbs, stir and serve.

How to serve it? it's delicious spread onto some bread slices (better if baguette), eaten spoon by spoon as appetizer or as a very scrumptious side dish.