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Heat oven to 425. Liberally brush eggplant, tomatoes and onion with olive oil. On rimmed baking sheet arrange eggplant cut sides down, and tomato halves, cut side up. Scatter onions in remaining space. Cut off the top 1/4 inch of the garlic bulb to expose ends. Brush the top with additional oil and wrap in foil. Roast vegetables until they are tender and browning in spots, about 45 minutes. Let stand until eggplant is cool enough to handle, about 20 minutes; peel. Cool completely and puree in a blender. Combine ingredients and bring to a simmer and heat through.
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