In a small bowl, combine the olive oil, balsamic vinegar, honey, oregano, thyme, rosemary, 1 teaspoon kosher salt, and crushed red pepper. Toss the eggplant with half of the olive oil mixture and spread out on a sheet pan. To the same bowl add the rest of the olive oil mixture to the tomatoes and shallots; toss to combine. Spread the tomato and shallot mixture on a second sheet pan and place both pans in the oven to roast for 10–15 minutes or until eggplant and tomatoes begin to soften and caramelize. The eggplant may take a few more minutes than the tomatoes. Remove from the oven and set aside.