1. Preheat oven to 425F.
2. Prick eggplants and bell peppers several times with fork and rub with olive oil. Roast on baking tray for 30-45 min, or until soft.
3. When cool enough to handle, peel and chop eggplants and seed and core bell peppers. Combine in blender with fresh coriander, lime juice and salt and pulse for 30-45 seconds, keeping mixture coarse-textured.
4. Place in bowl and add hot pepper sauce and sour cream. Mix, adjust seasonings and chill for 1 hour before serving with toasted pita wedges.