1. Preheat the oven to 400°F. Arrange the eggplants cut in half, the bell peppers, and the garlic cloves on a baking sheet and bake. After 10 minutes, remove the garlic, turn the eggplants and bell peppers. Return the baking sheet to the oven.

2. Peel the garlic cloves carefully and put them in a food processor.

3. After 20 minutes, remove the puffed and charred bell peppers from the oven and place them in a paper bag. Let cool.

4. After 10 minutes, remove the eggplants from the oven. Scoop out the flesh with a spoon and place it in a strainer over a bowl. Press the flesh with a spoon to remove the bitter juice.

5. Add the eggplant flesh to the garlic in the food processor, mix until smooth. Transfer to a large bowl.

6. Peel and chop the bell peppers; add them to the eggplant mixture. Mix in the green peppercorns and coriander. Serve immediately with bread.