1. Sauté eggplant over medium heat in sesame oil and soy sauce until just tender.
2. Cook noodles as directed on package. Strain and rinse under cool water. Set aside.
3. While soba is cooking, mix all vinaigrette ingredients in a large mixing bowl. Whisk well to combine.
4. In the same bowl, gently toss cooled soba noodles in vinaigrette, then add eggplant, red pepper, and arugula.
5. Coat well and serve with tongs, twisting the noodles when you serve them so they stay firm. Top with crushed peanuts or Thai basil, if desired.

Nutrition score per serving: 181 calories, 7g fat (1g saturated), 26g carbs, 6g protein, 1g fiber, 427mg sodium