Balsamic Eggplant and Roasted Red Pepper Sauce
1 oriental eggplant or other small breed of eggplant
1 red bell pepper
1/2 cup balsamic vinegar
1 tablespoon fresh thyme
1 tablespoon fresh rosemary
1 tablespoon fresh basil
1/4 cup olive oil
2 cloves garlic
Cut eggplant into 1/2" thick slices and salt well. Let salt breakdown the eggplant for 15 minutes.
Wipe off salt from the eggplant, cook in a little bit of olive oil for 5 minutes. Throw in red peppers, cover with lid, cook for 5 minutes. Take off heat, add balsamic vinegar, garlic, and chopped herbs to pan, try to cover the veggies well. When your pasta has 5 more minutes to go, throw this back on medium high heat, with luck this will be enough time to reduce the vinegar by half (depends on the size pan you're using).
Add olive oil to the pan as soon as the pasta is finished. Drain pasta, toss with contents of the pan.
For the record, fairy-tale eggplant is the best type of eggplant with this recipe, but I seldom find it, so try to find any smaller type of eggplant, regular eggplant is a little unwieldy in this recipe.