Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Preheat the oven to 450°F.
Roast the red peppers until completely blackened all around. Transfer to a large bowl and cover with saran wrap and let sit until cool enough to handle, about 15 to 20 minutes. Remove the charred skins, seeds and cores from the peppers.
Pierce the skin of the eggplant with a fork a few times and roast until very soft, about 30 minutes. Remove and let sit until cool enough to handle, about 10 minutes. Cut the eggplant down the center and use a spoon to scoop the soft flesh out, discarding the skin.

Mince the garlic finely using a chef’s knife, or alternatively a rasp.

Place all ingredients into a food processor and blend until smooth.
Transfer the mixture to a medium pot and bring to a simmer over medium high heat. Adjust the heat to low and let simmer for 20 – 25 minutes.
Season with salt and pepper. This can be stored and used as a condiment or served hot.