Preheat oven to 425 F. Place peppers and eggplant in a baking pan and roast until soft. Dip in cold water and remove skins with wet hands, also seeds and ribs from the peppers. Mince the flesh finely 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. May be stored in the refrigerator.

Serve with dark bread, such as party pumpernickel or party rye, and cream cheese.