Preheat oven to 220°C
Place the peppers and eggplant in a baking pan, cover well with foil and roast until soft.
Allow to cool without uncovering and with wet hands remove the skins, seeds and ribs from the peppers.
Mince the flesh finely and in a stainless steel cooking pan, add the garlic, oil, and vinegar, and cook until the mixture is thick, like a fine chutney.
Cool to room temperature, and serve in a glass bowl, drizzled with a little more olive oil. It can also be stored in the refrigerator.
Serve with dark bread, such as party pumpernickel or party rye, and cream cheese.