Preheat oven to 400 degrees.
Roughly chop the eggplant, red peppers and red onion.
Place the vegetables and garlic on a baking sheet and toss liberally with olive oil and sprinkle with salt and pepper.
Bake for 45 minutes, stirring once.
Put the vegetables and tomato paste in a food processor.
Pulse quickly about 4 times to blend.
Taste for seasonings and add more salt and pepper, if desired. Serve with crackers.