Wash the eggplants.
Cut slits into them.
Push garlic cloves into these slits.
Place the eggplants on a wire rack over an open flame (on a gas stove top or grill).
Allow to roast for five minutes.
Rotate and continue roasting until the skins are completely charred and the eggplants are soft.
When completely soft (about 15 minutes), remove from the heat.
Place a small pot on medium heat.
Add oil and allow to heat up.
Sauté chopped onions and pepper.
Back to the eggplants, cut along their length.
Pull the skin apart and remove from the cooked flesh.
Place in a small bowl with the roasted garlic cloves.
Using the back of a fork, mash the cooked flesh until smooth.
Add salt, sautéed onions, pepper, and any other seasonings or tomatoes.
Serve hot with roti or other Trini foods.