Preheat the oven to 425° F.
Cut the eggplant and red bell pepper into 1/2 inch cubes. Place on 2 baking sheets and drizzle with olive oil. Toss to coat each piece.
Roast the eggplant and peppers for 25 minutes, then stir and roast an additional 10 minutes until the eggplant is golden brown and caramelized. If using jarred peppers, they are already roasted, so you would just add them to the food processor and not roast with the eggplant.
Reduce the heat of the oven to 375°
Place the cooked eggplant and peppers into a food processor and add the olive tapenade, capers, parmesan cheese, breadcrumbs, balsamic vinegar and black pepper. Pulse about 10 times until the mixture is combined. You want it to be coarse, but all the eggplant to be pureed.
Scoop out 1 1/2 tablespoons to form the meatballs. The meatballs will not roll like traditional ground meat meatballs, rather you have to shape them with your fingers. Repeat until the mixture is gone.
Place the meatballs on the baking sheet used to roast the veggies. Place in the oven and cook the meatballs for about 15 minutes until golden brown and firm to the touch.
If desired, heat your favorite pasta sauce in a large skillet and add the meatballs until warmed through. Top with grated parmesan cheese and minced parsley or fresh basil.