Preheat the oven to 200 C/ 400 F/ gas mark 6. Line a large baking sheet with parchment paper.Place the eggplant halves, cut side up, whole garlic cloves and pepper halves, skin side up, on top of the baking sheet. Brush the eggplant with a little oil (approx. 1 tsp). Roast in the centre of the oven for 25 minutes. Remove from the oven and set aside for a few minutes to cool. In the meantime start making the sauce.
In a pot heat up 2 tablespoons of oil, add the onions and fry gently for 2 minutes. Add the wine and continue cooking for another minute.
Chop the eggplant and add into the pot along with the chopped tomatoes. Fry for a couple of minutes stirring occasionally.
Peel the pepper and garlic and puree together. Add into the sauce along with the canned tomatoes, tomato paste, paprika, salt and pepper to taste. Cover and simmer for about 20 minutes stirring often.Remove from the heat and serve!
Use very ripe quality tomatoes (such as beef tomatoes) for maximum flavour.
Spices and herbs: Use either sweet, hot or smoked paprika (or a bit of each). I didn't use any herbs but oregano or basil would work well.