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Preheat the oven to 392 °F (200 °C).
Place the bell pepper halves and eggplant pieces on a baking sheet lined with parchment paper. Brush with a little oil and bake in the preheated oven for about 20-30 minutes, until the skin is charred and darkened (see step-by-step photos or recipe video). Then remove and cover with a damp cloth to make it easier to peel the vegetables.
In the meantime, heat 1 tbsp of oil in a pan and sauté the onion for about 2-3 minutes, until translucent. Then add the garlic and the hot pepper and sauté for another 30 seconds. Set aside.
Remove the skin from the roasted peppers and eggplants. Then place in a saucepan with the onion mixture and puree with an immersion stick blender (or in a stand blender).
Add the remaining oil and vinegar and simmer for about 20-30 minutes until the desired consistency is reached. Finally, season with salt and pepper to taste.
Pour into heatproof jars while still hot and seal airtight. It will keep in the refrigerator for 2 weeks. Find delicious serving suggestions here.