Slice the aubergine and do not peel.
Heat a pan over medium heat and place the aubergine slices 2-3 minutes each side without any oil yet until it is light brown.
Brush the sides with olive oil and cook for one more minute or until it reaches the desired color.
Set aside and sprinkle lightly with salt.
In the same pan add 2Tbs of olive oil, then saute the garlic until fragrant.
Add the diced peppers and tomato and stir for couple of minutes.
Add the vinegar, salt and cumin, reduce heat and simmer for 4-5 minutes.