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.

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.

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.

Meanwhile, bring water to a boil for the pasta. Cook the pasta al dente according to the package instructions.

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.

Add the cherry tomatoes and sauté for another 2–3 minutes. Add the tomato paste and coconut sugar, and stir everything together well.

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.

Optional: Add the shrimp to the sauce during the last two minutes of cooking.

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.