Preheat oven to 400ºF. Trim stem portion of eggplant; prick eggplant in several places with a fork; place on a foil lined pan. Bake for 20 minutes. Prick tomatoes with a fork; place in same baking dish with eggplant. Bake until tomatoes and eggplant are tender, about 10 minutes. Remove from oven; cool. Place all ingredients in a blender. Blend until pureed, chill and serve as a dip for crackers or cut up vegetables. Makes approximately 2 cups.