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Eggplant with Cashew Butter and Pickled Peppers

['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']

Bring vinegar, sugar, and salt to a simmer in a small saucepan over medium-high heat, whisking to dissolve sugar and salt.
Combine bell peppers and chiles in a medium heatproof bowl or container. Pour hot pickling liquid over and let cool.
Cook shallot, garlic, cashews, olive oil, and vegetable oil in a small saucepan over medium-low heat, stirring often, until cashews are golden brown and shallots are deep golden brown, 8–10 minutes. Strain through a fine-mesh sieve into a small bowl; save oil for another use. Transfer cashew mixture to a medium bowl. Add sugar and salt and toss to combine. Let cool.
Blend cashew mixture, lime juice, fish sauce, and 1/2 cup water in a blender until very smooth and pourable (it should be about the thickness of tahini).
Preheat oven to 450°F. Heat a dry large cast-iron skillet over medium-high. Pour 3 Tbsp. oil into pan and swirl to coat. As soon as it begins to smoke, carefully add eggplants, cut side down, puzzling together to fit into a single layer. (Work in 2 batches if needed, adding another 3 Tbsp. oil to skillet between batches.) Cook, undisturbed, until cut sides are golden brown, 4–5 minutes.
Transfer skillet to oven (if working in 2 batches, return first batch of eggplants to skillet). Roast until eggplants are tender, about 4 minutes; season with salt. Add shallot and lime juice and toss well.
Spread 1/2 cup cashew butter on a platter. Arrange eggplants on top. Scatter basil, cilantro, chives, and 1 Tbsp. drained pickled peppers over.
Pickles can be made 1 week ahead. Cover and chill.

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