Trim both ends off the washed eggplant. Slice vertically into 4. Cut each into 1 inch long pieces. Cut peppers into same size as eggplant. Slice red onion thinly (not paper thin).

If you think your eggplant is old or bitter, sprinkle cut up eggplant with a tsp salt, mix and leave aside for 1/2 hour. Rinse, drain and wipe dry. If there are too many seeds in the eggplant, you can cut them away.

Heat up a cast iron or non-stick pan. Add 5 tbsps olive oil. When oil is hot, add eggplant pieces. Sauté until cooked, about 6 minutes over medium to high heat. If using cast iron, you will get beautiful golden brown marks on some pieces. When eggplant is cooked, add 1/4 tsp salt and mix. Remove from pan and set aside in a bowl.

Wipe out same pan with a paper towel. Add 2 tbsps olive oil. Add sliced onion, 2 pinches salt and sauté for a minute or two until starting to soften. Add chopped garlic and sauté for 30 seconds. Add peppers, 2 pinches salt and sauté for 2 minutes until peppers are wilted. They should not be soft. When peppers are ready, add ground cumin, black pepper and cook for 30 seconds until raw smell of cumin disappears. Remove from pan and set aside in a bowl and cool for a few minutes.

To the bowl with eggplant, add the peppers and onion. Add lemon juice, sugar, 2 tbsps olive oil, parsley, cilantro and mix well. Taste and add more salt if necessary. Chill for at least one hour before serving. Tastes best after a few hours in the refrigerator.