Preheat Oven 375 degrees.
Place the whole eggplant, peppers, peeled onion, garlic and onion in the oven to roast for 25-30 minutes.
Let the vegetables cool. Take the stems off of the peppers and remove the meat from the eggplant.
Place all of the ingredients in the food processor and give a few good chops.
Spread over on the naan bread and top with your favorite shredded cheese.
Bake 12 - 15 minutes, until the cheese is melted and the bread has a nice golden color.
This eggplant and pepper mixture may be used as a spread, dip or sauce.