Set your oven to the broil setting 525 degrees F (275 degrees C).

Prepare the Eggplant (2). Trim off the stem area, make some slits in the eggplant for maximum flavor.

Slice one of the Garlic (2 clove) thinly and place them into the slits in the eggplant.

Line a sturdy baking tray with tin foil.

Place the eggplant and Scotch Bonnet Pepper (1) and drizzle Vegetable Oil (1 teaspoon) on eggplants. Using your hands rub the oil around the eggplant and place it in the oven for 25 minutes.

After 5 minutes, remove the scotch bonnet – it should be slightly charred now.

In a heavy bowl (or mortar and pestle) place the scotch bonnet (stem removed), remaining clove of garlic and Salt (1/4 teaspoon) and pound to a smooth paste.

After 25-30 minutes, your eggplant should be perfectly cooked. Remove from the oven and slice down the center and using a table spoon, scoop out all that goodness and place in the same bowl as garlic-pepper mixture.

Now crush the eggplant you scooped out until it’s somewhat smooth.

Heat the Olive Oil (2 tablespoon) in a small frying pan just until it starts to smoke.

Meanwhile, thinly slice the Onion (1) and place it on top of the eggplant mixture (do not mix it yet). Now pour the heated oil onto the onion.

Mix well and serve.