Add whole red bell pepper and tomatoes to a baking sheet. Broil on high for 10 minutes until the skin is blackened.  Once the veggies are done done, transfer to a heat proof bowl and cover with plastic wrap. This will steam them, making them easier to peel. Let them sit for 5 minutes then safely remove peel and transfer to a high speed blender. Blend on high until creamy. Set aside.

Preheat oven to 425°F. Add eggplant to a large foil-lined baking sheet and toss with 1 tbsp olive oil, ½ tsp kosher salt, and few turns of freshly cracked black pepper. Roast for 25 minutes, flipping halfway through.

While eggplant is roasting, heat 1 tbsp olive oil in a large skillet over medium-high. Add chickpeas and a pinch of kosher salt. Cook for 4-5 minutes, stirring frequently, until toasted and golden brown. Add shallot and garlic and saute for 3-4 minutes until shallot becomes soft and translucent. Stir in cherry tomatoes and fresh thyme and cook until they start to become jammy, pressing them down with a wooden spoon or spatula, about 5-7 minutes. Stir in the roasted red pepper mixture. Bring mixture to a low boil then reduce to simmer, uncovered for about 15-20 minutes.

While sauce is cooking, cook pasta according to pkg directions. Reserve ½ cup pasta water then drain pasta. 

Add cooked pasta, reserved pasta water, and cooked eggplant to simmering sauce. Adjust taste with more salt and pepper, as desired. (Optional): Serve pasta with fresh basil, grated parmesan, and dash of red pepper flakes. Enjoy!