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1
Preheat the oven to 400.
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2
Lightly brush a large rimmed baking sheet with olive oil.
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3
Arrange the eggplants on the baking sheet, cut side down, and bake until just tender, about 20 minutes.
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4
Let cool slightly, then cut the eggplant halves lengthwise into thirds.
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5
Discard the eggplant skin and the very seedy portions, then cut the eggplants into 1/2-inch chunks.
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6
Preheat the broiler.
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7
Lightly brush the red peppers with olive oil and set on a heavy baking sheet.
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8
Broil the red peppers 6 inches from the heat, turning the peppers occasionally, until lightly charred all over, about 15 minutes.
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9
Transfer to a bowl, cover with plastic wrap and let steam for 10 minutes.
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10
Peel, core and seed the peppers, then cut them into 1/4-inch dice.
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11
In a large saucepan, heat the 2 tablespoons of olive oil until shimmering.
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12
Add the onions and cook over moderately low heat, stirring occasionally, until softened, about 7 minutes.
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13
Gently stir in the eggplants and peppers and season with salt and cayenne.
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14
Add the stock and bring to a boil.
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15
Simmer over moderate heat until the flavors blend, about 10 minutes.
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16
Meanwhile, in a mortar, pound the garlic with 1/2 teaspoon of salt until smooth.
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17
Stir in the mayonnaise, lemon juice and a pinch of cayenne.
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18
Stir the 2 tablespoons of mint into the soup and ladle into shallow bowls.
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19
Top with a dollop of aioli and a sprinkling of mint and serve.
