Preheat the oven. Eggplant cut along. Onion peel and cut into four pieces. Divide olive oil into 2 portions. Peel the garlic. Peel the peaches, free from the bones and cut. Peel tomatoes and cut. Cut oregano leaves.
Lay the eggplant and onion on a greased baking sheet, sprinkle with a portion of olive oil and bake for 12 minutes. Ensure uniform baking. Turn eggplant and onion over, put garlic, peaches and tomatoes on a baking sheet (spread out in slices). Sprinkle with a portion of olive oil. Bake 7-10 minutes. Cool the vegetables.
Separate the pulp of eggplants and tomatoes, place in a blender together with baked garlic, peaches, onions and oregano. Close lid tightly and mix at low speed for 1 minute. Increase speed to maximum. At maximum speed, mix for another 1 minute or until smooth. Salt it.
Cream tomatoes tolerate roasting better. Instead of peaches, you can use apples, plums, pears and nectarines. Can be served both hot and cold.