1 eggplant, unpeeled
2 red bell peppers
1/4 cup olive oil
1 garlic clove, crushed
1 tablespoon dried crushed red pepper flakes
1 teaspoon salt
Preheat oven to 400 degrees.
Wash eggplant and peppers. Cut the eggplant and peppers into medium-sized chunks. Toss the vegetables, oil, crushed garlic, crushed red pepper flakes and salt together. Place vegetable mixture on baking sheet (preferably a nonstick baking sheet) and bake for 15 minutes. Toss vegetables around and bake for another 10 minutes.
Let veggies cool for 10 minutes. Throw the roasted vegetables into a food processor or blender.
Puree and serve the dip with dip holders like pita bread cut into toasty triangles, crackers, tortilla chips or anything crunchy that scoops.