Place aubergine in a colander, lightly salt and leave to drain for about 45 minutes.
Heat olive oil in a large frying pan over medium high heat. Add aubergine, red and green peppers, onion and carrot; stir to coat. Reduce heat to low and cook for 40 minutes, stirring occasionally or until mixture resembles the consistency of coarse jam. Season to taste with salt and crushed chillies.
Cover and chill at least 1 hour. Serve chilled as a condiment with your favourite bread or crackers.