Turn broiler on if making Roasted Aioli.
Remove arugula and roast beef or turkey from refrigerator and separate arugula leaves and meat slices so they come to room temperature.
Slice eggplant into 2/3 inch rounds and toast according to directions in technique section (I use a slightly thicker slice, up to 3/4 inch, when using eggplant for sandwiches); omit brushing with olive oil when toasting complete. Cool completely on wire rack.
While eggplant cooling, slice a sweet pepper into narrow strips and sauté briefly; remove from heat.
Scoop out cooked zucchini from charred skin and add to food processor along with softened tomatoes. Pulse mixture several times in the processor.
Begin adding small amounts of olive oil while motor running until the desired consistency is achieved–it should be spreadable like a mayonnaise. Add juice from a small lemon and a clove or two of fresh garlic to taste. Finish with salt and pepper.