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Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
Cut the bell peppers in half and remove the seeds in the middle. Cut the eggplant in half. Place the cut peppers and eggplant on the baking sheet, cut side facing down.
Bake for 30 to 40 minutes, or until both the peppers and the eggplant have a charred skin.
Transfer them to a colander to drain and cool.
Once they are cool enough to touch, peel the peppers and scoop out the flesh of the eggplant. Place them in a food processor or blender and blend.
In a small pot or deeper pan, heat 1 tablespoon of olive oil and add the blended peppers and eggplant along with the minced garlic. Also add chili flakes if desired (optional). Cook over low heat for about 20 to 30 minutes or until all the liquid has evaporated. Stir every few minutes.
Add salt, sugar, white vinegar and black pepper, and cook for an additional 5 to 10 minutes, stirring frequently.
Stir in the remaining olive oil and cook for an additional 2 to 3 minutes.
Serve as a spread for bread or as a dip for meat and veggies.