Heat the your grill for 5 mins. Place the red peppers and cook till they blacken.
Transfer the peppers into a large bowl, cover and let it cool.
Remove the charred skin and deseed the peppers.
With a fork pierce the skin of the eggplant. Grill till the skin wrinkles and darken.
Let it cool, then trim the top of the eggplant and scoop out the flesh of the plant.
Place roasted red peppers, eggplant pulp and garlic in a blender and blend for 1 minute.
Add oil, vinegar and salt then process for 2 mins.
Heat a saucepan and cook the mixture over medium heat for 30 mins.
Let it cool and then serve