Soba noodles with eggplant and mango by Yotam Ottolenghi

• ½ cup rice vinegar
• 3 tbsp sugar
• ½ tsp salt
• 2 garlic cloves, crushed
• ½ fresh red chile, finely chopped
• 1 tsp toasted sesame oil
• 2 eggplants, cut into ¾-inch dice
• 8 to 9 oz soba noodles
• 1 large ripe mango, cut into ⅜-inch dice or into ¼-inch-thick strips
• 1⅔ cup basil leaves, chopped (if you can get some use Thai basil, but much less of it)
• 2½ cups cilantro leaves, chopped
• ½ red onion, very thinly sliced