In the blender, puree the tomato. Add the tomato past, 2 tablespoons water, ¼ teaspoon sea salt, ground red pepper, and garlic. Blend until smooth.
Heat the oil in the saucepan over medium heat. Add the eggplant and cook until tender, about 30 minutes, stirring frequently. Stir in the chopped roasted pepper and the tomato sauce. Cover and cook 5 minutes. Stir in the remaining salt and pepper.