Wash hands with soap and water.

Use a vegetable peeler to remove the peel from the eggplant.

Chop the eggplant into 1-inch cubes.

Chop the red peppers.

Peel and chop the onion.

Put all the ingredients in a large bowl. Stir together.

Spread the ingredients on a baking tray.

Bake at 400 °F for 45 minutes. While vegetables are baking, stir it a few times.

When the eggplant is lightly browned and soft, take the vegetables out of the oven.

Let cool for at least 10 minutes.

Put the dip the blender. Blend until smooth.