Preheat oven to 400 degrees F.
Put eggplant, onion, peppers, and garlic in a large bowl and stir in 3 tbsp olive oil. Add a pinch of salt. Stir well to coat all the vegetables and then spread it all across a large baking pan.
Roast for 35 minutes until everything is soft but not mushy. Stir once or twice while cooking Remove from oven and cool.
Spoon everything into a food processor and pulse a few times to blend. More blending will make a smooth puree; less blending with result in a chunky consistency. (Can use a stand blender or hand blender.)
Serve on toasted baguette slices. Garnish with pine nuts, mint leaves, and a glug of olive oil.
