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