Simmer the onions, red peppers, eggplant and eggplant caviar in a large saucepan with 3 tablespoons olive oil over low heat. Add the garlic and cook for 2 minutes longer. Add the tomatoes, oregano, rosemary and balsamic vinegar. Cook for an additional 6 to 8 minutes. Season with salt and pepper, to taste.
Cook pasta in large pot of boiling salted water until al dente, tender but still firm, about 7 minutes. Drain. Mix the pasta with the sauce. Finish with a drizzle of olive oil and serve immediately.