Preheat oven to 425°F.
On a large sheet pan, combine eggplant, garlic, peppers and onion. Drizzle with olive oil and thyme; season with salt and pepper, and toss gently.
Roast for 25-35 minutes, turning once until vegetables are slightly golden and tender- set aside to cool slightly.
Transfer eggplant mixture to a food processor fitted with a steel blade; add herbs, honey and lemon juice. Pulse or process until just combined - if looks a little too dry add a bit more lemon juice.
Serve at room temperature, with whole wheat pita chips and crudite for dipping or spread on baguette, crackers and sandwiches.
Makes about 3/4 cup or about enough for one dip container for a party!