Add all ingredients to a medium-sized bowl. Using an immersion blender, blend well. Taste and adjust seasoning if necessary.

Whisk all dressing ingredients in a small bowl. Set aside.

Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.

Place pepper and eggplant on the baking sheet. Drizzle with olive oil. Bake for 30 minutes, raising the oven to broil to char the pepper for the last few minutes. Rotate the eggplant once or twice to ensure even baking.

Remove the pepper from the oven, but leave the eggplant on broil for at least another 10 minutes. I like to leave it in the oven for longer after turning it off so it gets a deep mahogany color.

Let the pepper cool a bit, then peel and dice. (Use only half the pepper if desired.) Peel eggplant and blend with salt.

Pour one cup of techinah into a serving bowl. Put the rest into a container and reserve for future use.

Top with tomatoes, peppers, and blended eggplant. Garnish with scallion. Drizzle lightly with dressing. You can also layer the techinah and veggies so you have two layers of each.