Eggplant with Cashew Butter and Pickled Peppers

Ingredients

• 1 cup distilled white vinegar
• 1/4 cup sugar
• 1 Tbsp. kosher salt
• 3 mini bell peppers, seeds and ribs removed, thinly sliced crosswise
• 3 mixed chiles (such as serrano, Fresno, and/or jalapeño), thinly sliced crosswise
• 1 medium shallot, thinly sliced
• 2 garlic cloves, smashed
• 1 cup cashews
• 1/3 cup extra-virgin olive oil
• 1/3 cup vegetable oil
• 1 tsp. sugar
• 1 tsp. kosher salt
• 2 Tbsp. fresh lime juice
• 1 tsp. fish sauce
• 3–6 Tbsp. vegetable oil
• 2 lb. eggplants, preferably fairy tale, cut into 1½"-thick wedges, halved if small
• Kosher salt
• 1 medium shallot, finely chopped
• 2 Tbsp. fresh lime juice
• 1/4 cup basil leaves
• 1/4 cup cilantro leaves with tender stems
• 1 Tbsp. thinly sliced chives

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