1 pound fresh fairy tale eggplant, sliced ¼ inch thick rounds
1 pound cherry tomatoes, halved
1 cup tomato sauce
2 cups heavy cream
½ cup chopped fresh herbs (thyme, oregano, and basil)
1 pound parmesan cheese
Bring 4 quarts water to boil in Dutch oven. Add linguini, 1 tablespoon salt to boiling water and cook until al dente. Reserve ¾ cup pasta cooking water and drain pasta.
Heat oil in now-empty Dutch oven over medium-high heat until shimmering. Add onion and bell pepper cooking until softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add eggplant, tomato sauce, and ¼ cup reserved pasta water and cook, covered, until vegetables are tender, about 6 minutes. Stir in cooked pasta, tomatoes, parmesan cheese, remaining ½ cup pasta water, and fresh herbs until pasta is heated through. Season with salt and pepper to taste. Serve.