Salt and roast eggplant and set aside.
In a large pot, sauté onion in olive oil and butter. Then add the garlic. Once fragrant, add the tomato paste and continue cooking.
Add all veggies: tomato, bell pepper, olives. Let them cook for 5 minutes. Add half a cup of water to thin the sauce down. Then add cooked shrimp and eggplant. And cream. Bring to a boil, the let the sauce simmer for 10 minutes on low fire.
Add black pepper, about half a teaspoon. Don’t add salt because the olives and feta are salty. Cook the pasta separately, then add it to the sauce with some pasta water, about half a cup. Mix and serve. Top it with crumbled feta and chili flakes if you like it 🔥.
