Ikra (Eggplant Caviar)

Preheat grill to high (450°F to 500°F). Place bell peppers and eggplant on oiled grates, and grill, uncovered, turning occasionally, until blackened and charred all over, 15 to 20 minutes for peppers and 25 to 30 minutes for eggplant. Immediately transfer grilled peppers and eggplant to a large heatproof bowl, and cover tightly with plastic wrap. Let stand 15 minutes. 

Remove and discard skins, stems, and seeds from peppers. Remove and discard peel and stem from eggplant. Process peppers and eggplant in a food processor until mixture forms a thick paste with small discernible pieces of pepper, about 15 seconds. Set aside.

Heat oil in a medium saucepan over medium-low. Add onion; cook, stirring occasionally, until very soft but not taking on color, 18 to 20 minutes. Stir in jarred hot pepper paste until well combined, about 1 minute, adding more paste for a spicier dip. Stir in pepper-eggplant mixture. Reduce heat to low; cook, uncovered, stirring often to prevent sticking, until mixture is mostly smooth, very soft, and thickened slightly, 20 to 30 minutes.  

Remove from heat. Stir in cilantro, salt, and black pepper. Let cool to room temperature, about 1 hour. Season to taste with additional salt and black pepper.