Preheat oven to 450. Toss the red onion wedges and bell pepper strips with olive oil and salt & pepper. Place on parchment lined baking sheet.

TO PREPARE THE EGGPLANT: Pierce a small (*see note below) whole, unpeeled eggplant all over with a fork. Place on the baking sheet with with foil or parchment. Roast and turn every 15 minutes, until eggplant is super soft, about 40 minutes.

After the eggplant has been roasting for about 15 minutes, carefully add the onions and peppers to the hot pan. Turn them over after 15 minutes and roast another 15 mins.

Remove vegetables from the oven. After the eggplant has cooled for 5 minutes, trim the top and cut it in half lengthwise. Scoop out the flesh and place the pulp in a colander over a bowl for 5 minutes to allow the liquid to drain. Lightly press the flesh with a spoon to extract a little more liquid. After eggplant has cooled for 5 minutes, trim the top. Cut in half lengthwise. Scoop out the flesh and place the pulp in a colander over a bowl for 5 minutes to allow the liquid to drain. Lightly press the flesh with a spoon to extract a little more liquid (*see note below). Discard the skins.

Transfer the onion, pepper and eggplant to a food processor. Add the lemon juice, garlic, olive oil, mayo, salt and pepper. Process until the mixture is fairly smooth. Taste and adjust seasoning if needed. Transfer to a bowl and cover and refrigerate for about an hour.