Preheat the oven to 180ºC. Wash the eggplants. Using tongs, cook the eggplants individually over the flame of a gas burner (or a grill), turning as skin chars and bubbles.
Place the eggplants on baking tray and prick all over with a fork. Bake for 1 hour, or until soft. Set aside to cool.
Once cooled, cut the eggplants in half and scoop out the flesh into a food processor. Discard the skin. Add all the other ingredients in and blend. Don't blend it too much it’s nice to have it a little chunky. Season with salt and pepper and leave to stand for 1 hour.
Serve with olive olive drizzled on top.