Chop the eggplants into workable-sized chunks and pulse in a food processor three or four times until minced, but not a pulp.
Add the eggplant to a large skillet with the olive oil. Cover and cook over a medium/low heat for 20 minutes to break down the eggplant. Stir a few times throughout this process.
Put a large pot of water to boil for the pasta.
Put the cherry peppers, garlic, onion, and vinegar in the food processor. Add a teaspoon of the cherry pepper seeds. Based on your heat tolerance, you may want to adjust the amount of seeds you add. Pulse the ingredients to mince them.
Make a well in the center of the cooked eggplant and add the cherry pepper/onion mixture to the center of the skillet and cook uncovered for 10 minutes with the eggplant surrounding the mixture.
Stir the skillet ingredients together. Add oregano, basil, and salt and pepper to taste.
Add the tomatoes and stir everything together. Bring to a simmer and cook uncovered for 10 minutes.
Cook the pasta according to package instructions. Drain the pasta, reserving 1/2 cup of pasta water.
Add 1/4 cup of the pasta water to the skillet to loosen up the ingredients and form a sauce. Eggplants absorb liquids and could dry the sauce a bit.
Add the cooked pasta to the skillet. Mix the pasta thoroughly with the sauce and the additional 1/4 cup of pasta water.
Serve with a dollop of ricotta cheese.