Method:

Peel eggplant partially, cut into pieces of 5 cm by 1/2 cm in width.

Dip into the mixture of water, vinegar and salt.

Peppers and onions, each cut into squares 2 cm by 2 cm in case of onion separate each petal.

Press egg plant between the palms to remove excess of water, mix rest of the ingredients with egg plant except walnuts, Cranberries and resins.

Transfer the mixture into a baking tray cover it tightly with aluminum foil place the tray in preheated oven at 390 F or on medium heat for 90 minutes.

Remove the foil and check if there is excess of water leave the tray some more time uncovered in oven till the mixture is dry and not wet.

Let the mixture cool down, add walnuts, resins and cranberries, mix well and refrigerate. It stays good for a week or more in refrigerator. Serve in very thin baked pizza dough cups or something similar.