Preheat the oven to 400°F. Slice the tops off of the eggplants and place them on a baking sheet with the red pepper halves. Drizzle with olive oil until lightly coated. Bake for about 40 min. until eggplant is tender. Remove from oven and place the eggplant and red pepper in a large, plastic resealable bag. Seal and let sit for 15 min. to loosen the skins. Remove from the bag, peel off the skins, and dice the eggplants and pepper. Transfer to a large bowl. Place tomatoes, lime juice and garlic in the bowl with the roasted veg-
etables; season with salt, pepper and cilantro. Mix until well blended. Serve with pita or nacho chips.