Preheat oven to 400 degrees Fahrenheit. Grease a baking sheet.

Trim off stems of eggplant and slice down the middle vertically. Stab flesh with the tip of a sharp knife and place on baking sheet flesh-side down.

Roast for 50 minutes or until soft.

In a frying pan, heat oil and sauté onions and peppers until caramelized.

Scoop out eggplant flesh and place in a food processor fitted with the S-blade. Add remaining ingredients and blend until desired consistency is reached.