First prepare the prawns for decoration, stanching 4 taking care to leave the heads and tails attached, cut 8 thin slices of aubergine, the infarino and fry in hot oil, I let them cool and roll them around the prawns. In a frying pan sauté the other eggplant cut into the giuliana in 4 tablespoons of oil, just start to brown add the finely chopped shallots, the pulp of the other 4 scampi and the cherry tomatoes cut in half. I cook over high heat for 5 minutes and turn off. While I cook the pasta, I cook the 4 scampi with the aubergines in the oven at 180 ° C for 5 minutes with a little oil and a pinch of salt. Drain the pasta I add to the sauce and manteco all with the addition of basil and a little 'cheese. To serve. Wine: sparkling Asprino.