From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
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Instructions
1
Cut the eggplant into roughly 1 cm (about ½ inch) cubes and place them in a coarse colander. Mix the cubes with plenty of salt (at least 1–2 teaspoons) and let them sit for 20–30 minutes to draw out the bitterness. Afterwards, rinse the eggplant thoroughly with water to remove the salt, then pat dry with paper towels or a clean kitchen towel.
2
Peel the shallots and garlic cloves, then finely dice them. Wash the cherry tomatoes and cut them in half or quarters, depending on their size.
3
Heat a pan and add 1 teaspoon of olive oil. Sauté the eggplant over medium-high heat for about 5 minutes, turning the cubes occasionally with a spatula to ensure even browning.
4
Meanwhile, bring water to a boil for the pasta. Cook the pasta al dente according to the package instructions.
5
Once the eggplant is nicely softened and has developed slight browning, add the remaining olive oil, shallots, and garlic to the pan. Sauté for 1–2 minutes until translucent.
6
Add the cherry tomatoes and sauté for another 2–3 minutes. Add the tomato paste and coconut sugar, and stir everything together well.
7
Reduce the heat to low and add the puréed tomatoes to the pan. Let the tomato sauce simmer over low heat until the pasta is ready, but for at least 5 minutes.
8
Optional: Add the shrimp to the sauce during the last two minutes of cooking.
9
Add the cooked pasta to the sauce and stir well. Adjust the seasoning with a little salt if needed. Divide the pasta between two plates and serve with ricotta cheese and fresh basil.
My Calorie Intake
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Tips & Tricks (5)
- Salt the Eggplant Properly 🍆Cut eggplant into cubes, salt generously, and let sit for 15-20 minutes to draw out moisture and bitterness, then pat dry before sautéing to achieve golden, tender pieces without sogginess.
- Caramelize Your Aromatics 🧅Cook shallots and garlic low and slow in quality olive oil for 3-4 minutes until golden and fragrant—this builds a deeper flavor foundation than rushing the process.
- Layer Your Tomato Flavors 🍅Use both tomato paste (for umami depth) and fresh cherry tomatoes (for brightness), adding the paste first to caramelize slightly, then the cherry tomatoes later for textural contrast.
- Finish with Cold Ricotta 🧀Dollop room-temperature or chilled ricotta directly onto the hot pasta just before serving—it creates creamy pockets that balance the acidity and richness without melting into a single sauce.
- Reserve Pasta Water Strategically 💧Save 1 cup of starchy pasta water and add a splash at a time when tossing with sauce to achieve the perfect silky consistency and help the sauce coat each strand evenly.
Recipe Facts
Diet at a Glance
High Protein
Low Fat
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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