- In a small saucepan, heat the oil. Add the garlic and rosemary. Simmer for about 10 minutes. Add the peppers and cook for 5 minutes. Season with salt and pepper. Strain. Keep the peppers, oil and garlic.
- Place the whole uncut eggplants in a saucepan. Add the reserved peppers and garlic, balsamic vinegar, water, thyme, and bay leaves. Season with salt and pepper. Bring to a boil, reduce the heat and simmer for 40 minutes. Strain. Discard the liquid, thyme, garlic, and bay leaves. Let cool.
- Cut the eggplant in half lengthwise, and then into average size pieces. Place the eggplants and peppers in a bowl. Drizzle with the reserved oil. Season with salt and pepper. Let cool. Serve as an appetizer at room temperature. Store in the refrigerator.