Directions

1. 1. Cut the eggplant in half lengthwise, score the flesh in a deep diagonal pattern. Sprinkle on salt and oil; bake at 400 degrees F for about 20 minutes. When it is cool enough to handle, scoop out the flesh. Crumble it into a non stick skillet over medium high heat and evaporate any excess moisture.
2. 2. While the eggplant is cooking boil the potatoes, with the skin on, until they are very soft, about 45 minutes. Peel them and run them through a ricer, vegetable mill or grate them.
3. 3. In a large bowl, combine the dehydrated eggplant, potatoes and flour. Work the egg, salt and pepper into it. Knead the dough on a floured surface until it feels dry. Make the gnocchi about an inch long and half that in diameter. Set them aside to rest while you prepare the sauce.
4. 4. Put a pasta pot half filled with water over high heat.
5. 5. Cut the zucchini into rounds and saute them in olive oil with the garlic, thyme and oregano. Cover and simmer for 10 minutes. Add the shrimp and fresh parsley to the zucchini. Cook just until the shrimp turn pink; remove the pan from the heat so the shrimp do not overcook.
6. 6. In the mean time the pasta water should have come to a boil. Salt it and add the gnocchi; cook them until they float. Remove them with a slotted spoon and add them to the sauce.
7. 7. Check the sauce for seasoning and serve.