Place the oil in a nonstick skillet and put over medium heat. Add the eggplant and sauté about 10 minutes, until the soft and golden. Add the garlic, the rosemary and thyme sprigs, and sauté for an additional 2 minutes. Add the tomatoes and let cook, over medium-low heat, about 25 minutes. Add the almonds, raise the heat, and deglaze with the balsamic vinegar. Season to taste with salt and pepper and remove the garlic and sprigs of fresh herbs. Serve on toasted baguette or crackers. I also love this confit as a sandwich spread, as well. Bon appétit!