First, slice your peeled eggplant into 1/2-inch slices and then cut those in half (so you have semi-circles) and place on a lined sheet pan. Lightly salt and cover with a paper towel to soak up excess water and let them sit for 20 minutes.
Pre-heat the oven to 400 degrees F. After 20 minutes, dry off the eggplant and add the pepper to the sheet pan. Drizzle with 1 tablespoon oil and season the peppers with a little salt.
Roast for 25-30 minutes, turning occasionally, until tender.
While your veggies are roasting, heat 1 tablespoon olive oil in a pan and saute onions over medium heat for 5-7 minutes until they are soft. Then add in garlic and saute for 30 more seconds.
Then add your stock, peppers (except for two small strips of pepper cut for garnish) and eggplant to the onions and garlic. Stir in spices and tahini too. Bring to a simmer and simmer for 15 minutes then transfer soup to a blender. Blend away until smooth!
Garnish with pepper strips, lemon and more cayenne pepper. And pine nuts if desired.