Preheat oven to 450°F.
Split squash lengthwise and roast cut-side down on baking sheet 45 minutes to 1 hour, until the squash flesh is very tender. Drizzle eggplant halves with EVOO, salt and pepper and roast face down on a baking sheet. Cut heads of garlic to expose cloves at ends, then drizzle liberally with EVOO, salt and pepper. Wrap in foil and place alongside eggplant. Roast 40-45 minutes.
Char peppers over open gas burner flame. Transfer to a bowl and cover, until cool enough to handle. Peel and seed the peppers, then roughly chop.
Scoop eggplants and add to a food processor with garlic and peppers.