Spicy Eggplant and Shrimp Rigatoni

Clean 100g of shrimp and drain well.

Marinate the shrimp with a pinch of sea salt and black pepper.

Cut 400g of eggplant into strips, slice the garlic, and chop 3 bird's eye chilies into rings.

Boil 100g of rigatoni in salted boiling water for 12 minutes until fully cooked, then drain.

Toss the cooked rigatoni with a little olive oil to prevent sticking.

Be careful of hot oil splatters.

Add olive oil to the pan and pan-fry the shrimp until fully cooked, then set aside.

Add spicy olive oil and pan-fry the eggplant until cooked.

Drain excess oil, sauté garlic and chili, then add 100ml balsamic vinegar, parsley, sea salt, and black pepper.

Add mint leaves and toss all ingredients together until well combined.