Dice the eggplants and put them in a bowl of salted water. Leave them there for 30 minutes (I peeled them but you don't have to).

In the meantime prepare the rest of the ingredients. Slice the onions and chop the garlic.

Dice the pepper, chop the almonds, finely cut the parsley.

The half hour has passed, so drain, rinse and drain again the eggplants.

Heat a skillet and pour 3-4 tbsp olive oil. Add the eggplants, onions, peppers and garlic.

Let them cook for a while (7-10 minutes) until they have changed color

Add the tomato sauce. If you have nice ripe tomatoes you can just skip the sauce and add 3-4 chopped tomatoes (preferably with no skin)

Add the almonds, raisins, sugar, salt and pepper and let cook for 2-3 minutes.

Now put everything in a pyrex or an oven proof pan and put it in the oven, 180 C, for 40 minutes, or until the onions have turned a nice brown color. You could just leave it in the skillet with more sauce in low heat, but I do not recommend it. It gets SO much better in the oven!

If you like you can crumble some feta cheese on top!