Preheat the oven to 400 degrees . Pierce eggplants all over with a fork; place on a foil-lined baking sheet. Roast until very tender, 45 minutes. Let cool.
Halve the eggplants lengthwise. Scrape the flesh into a bowl; discard the skins.
Stir the EVOO, vinegar, garlic, herbs and lemon zest into the eggplant; season. Spoon into the mini peppers or serve with the bell pepper slices.
