This 'base' side dish is often used in Provencal French cooking as a spread or filler in fancier, more constructed appetizers. For homestyle cooking, it's good and easy in the summertime, since it can be served cold by itself as a spread on bread or warm toasts.
My trick: substitute Asian eggplants (available in ethnic grocery stores - the thin purple ones or the small round ones) for the large European eggplant. The large eggplant will need to be cut in half or quarters in order to roast all the way through. The small eggplants can be roasted whole in their skins so the insides stay white. I think they look and taste better that way.
Another trick: poke the skins of the eggplants in a few places with a fork before roasting. This allows the steam from the insides to escape. But don't poke them too much, because the skin keeps the insides tender. As for the bell pepper, poke it all over with a fork! The more you poke it, the easier it will be to peel off the skin.
INGREDIENTSSet oven to low 'broil'. Brush sides of eggplants and bell pepper with olive oil. Set the cut sides down in a broiling pan. See my hints above about poking them with a fork first. Roast about 20 minutes, or until tender and collapsed. The pepper might roast faster than the eggplant, so take it out earlier if necessary. It's OK if the pepper skin is charred, but don't overcook the eggplants. They should be soft, not completely mushy. After you remove pan from oven, let everything cool inside a paper bag.
When the eggplant is cool, cut in half and spoon the eggplant flesh from the skins into a large bowl. Discard the skins, mash the eggplant with a fork. Peel the red pepper, dice, and add to the eggplant. Add the onion, garlic (use a garlic press), tomato, lemon juice, olive oil, salt & pepper to taste.
The eggplant caviar can be made a day ahead of time. But just before serving, stir in the green onion & basil (for freshness factor). Serve with a baguette or warm toast, and red wine. You'll be a hit in the kitchen!