Instructions: 

1. Pierce eggplant in several places and bake in pre-heated 400 degree oven until soft, about 30 minutes. Slice in half lengthwise and scrape out the flesh with a spoon. Chop coarsely and reserve.
2. Combine soy sauce, balsamic vinegar, sugar and 1/2 teaspoon sesame oil. Mix and reserve. Heat olive oil in skillet over medium high heat. Add garlic, ginger and jalapeño, and sauté for 1 minute. Remove from heat and stir in soy sauce mixture. Stir in reserved eggplant, tomato and cilantro.
3. Meanwhile, cook pasta in 6-8 quarts of boiling salted water until al dente (about 8-10 minutes). Drain and place in a large serving bowl.
4. Add eggplant mixture, 1 tablespoon sesame oil, toss, and serve. Season to taste with additional soy sauce at table, if desired.