Roast veggies dip

I had some mixed veggies in the fridge which would most likely spoil if I didn't take the extra free time I had before going to work so I decided to make a roast veggies dip. I used the equivalent of:

1/2 red bell pepper
1 green bell pepper
1 average sized eggplant, I used the 3 mini ones as you can see in the pic, they weighed 285g total
2 tomatoes
1 head of garlic cloves

I wrapped the bell peppers and garlic cloves in foil.
The eggplants and tomatoes I sliced in half and layed face up in the oven.

I allowed the veggies to roast for about an hour at 180ºC (350F).

Then discard the skins for the bell peppers, tomatoes and eggplants and save the pulp. As for the garlic cloves, just squeeze them out. Then with the aid of a hand blender grind to a pulp. Correct seasonings with some salt, pepper, olive oil and enjoy!