Broil eggplant and peppers, skin-side up, until skin blackens. Transfer to a heatproof bowl and cover with plastic wrap to steam for 10 minutes. When cool enough to handle, remove skins.
Purée eggplant and peppers in a food processor until smooth. Slowly pour in the olive oil through the food chute and process until well incorporated.
Transfer mixture to a large bowl and add remaining ingredients, mixing well. Season to taste with salt and black pepper. Serve at room temperature with breads or grilled meats. Refrigerate leftovers.