Place the eggplants and red bell peppers onto a baking sheet lined with foil. Puncture the eggplant with a fork a few times to avoid it from popping and making a huge mess in your oven.
Bake at 360 Fahrenheit for 50 minutes.
Once the eggplant and bell peppers have cooled down a little, remove the skin from both the vegetables. Then remove the seeds form the bell peppers.
Place both pealed vegetables into a food processor and blend until no more chunks appear.
Heat olive oil in a large pan over medium high heat and add in the chopped onion. Keep stirring until the onion becomes golden in color.
Add in the chopped tomatoes and stir for about 5 minutes.
Add in the processed vegetables and minced garlic, then season with salt. You may want to add more salt depending on your liking. Stir the vegetable mixture for another 5 minutes over low heat to let the flavors blend together.
Remove from heat and let it cool down to room temperature before storing the spread into jars.
This eggplant spread can be stored in the refrigerator for about 2 weeks.