1 globe eggplant. Peel and slice into steaks crosswise. About an inch or thicker.
Line pan with foil and roast eggplant with halved and seeded red bell pepper, and a half a head of whole garlic cloves. Leave the peels on because you can take them off after you roast them
Smear olive oil over everything and roast in the oven for 30 minutes at 425 degrees. Flip and roast for another 45 minutes at 425. Let cool.
Peel garlic. Peel peppers and chop them up. Chop up eggplant and toss all together with a tablespoon (or to taste) of Red Chimichurri sauce