1-Preheat the oven: Preheat the oven to 400 degrees F to get everything ready for roasting.

2-Cut the vegetables: Cut the eggplant, bell peppers, and onion into 1-inch cubes for even cooking.

3-Toss the vegetables: In a large bowl, toss the vegetables with the garlic, 3 tablespoons olive oil, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper to coat them well.

4-Roast the vegetables: Spread the mixture on a baking sheet and roast for 45 minutes, or until the vegetables are lightly browned and soft, stirring once halfway through for the best results.

5-Cool slightly: Allow the vegetables to cool slightly so they’re easier to handle.

6-Blend the mixture: Transfer the roasted vegetables to a food processor, add 1 tablespoon tomato paste, and pulse 3 or 4 times to blend, keeping some texture for that homemade feel.

7-Adjust seasonings: Taste and adjust salt and pepper as needed to perfect the flavor.