To start with the marinated eggplant, preheat your oven to 220°C (410°F to 420°F).
Place the eggplants and peppers on a baking tray and pour 2 tablespoons of olive oil on them.
Once the oven is ready, place the baking tray with the vegetables in the middle of it.
Turn the vegetables onto the other side after 15 minutes, then remove the peppers after the next 10 minutes.
Keep the eggplants in the oven for another 10 to 15 minutes, then set them aside to cool.
Place the roasted bell peppers in a bowl and cover with plastic wrap.
Set aside for about 10 minutes to continue steaming them.
Once they are cool enough to handle, start removing their skins.
Remove the membrane and seeds as well and slice them at about 1/3-of-an-inch.
Once the eggplants are safe to handle, slice them in half.
Use a fork to remove the insides of the eggplant and transfer them into a medium-sized mixing bowl.
Add the slices of bell peppers to the bowl and the minced garlic.
Add salt, pepper, sherry vinegar, remaining olive oil, and chopped fresh mint.
Combine everything, taste, and adjust seasoning.
Cover with plastic wrap and refrigerate for at least an hour.
Serve your marinated eggplant and peppers at room temperature, with a drizzle of more olive oil, if desired.