Preheat oven to 350°F.

Wash the eggplants and red bell pepper. Cut them into 1-inch cubes (discard the stem and seeds of the red bell pepper) and transfer to a large bowl. Add the oil and stir to coat.

Line a large baking pan with parchment paper and spread the vegetables evenly.

Roast for 25-30 minutes in the preheated oven, stirring once halfway through cooking.

Transfer to the bowl of a food processor and add the tomatoes, diced onion, garlic, salt, maple syrup, sriracha, and spices. Process for 3-5 seconds until roughly pureed, you want to keep some texture. Taste and adjust salt and pepper if needed.

Transfer to a serving bowl, and chill in the fridge for at least two hours before serving.

Top with fresh chopped basil and a drizzle of lemon juice. Enjoy with crackers, raw carrots or sweet potato chips!