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Preheat oven to 425°F. Poke a few holes in the skin on one side of the eggplant using the tip of a paring knife. Roast to tender, about 30 minutes, then let cool. Peel and place flesh in a food processor.
Char peppers evenly over the flame on a gas burner or under a high broiler with the oven door slightly ajar. Place peppers in a bowl and cover until cool. Peel and seed peppers, coarsely chop and place in food processor with the eggplant.