1. Preheat oven to 500ºF. Place the eggplant cut side down on a baking sheet. Brush with ½ tablespoon oil and roast for 15-20 minutes.
2. Add the peppers to the pan, brush with remaining ½ tablespoon oil, and continue to roast until all vegetables are tender (25 minutes).
3. Let vegetables cool until safe to handle (10-15 minutes). Peel eggplant, drain off liquids from the resting period, and blend the vegetables in a food processor or blender.