How to make
Fry the chopped onion in the oil until golden, add the diced tomatoes and cook for a few minutes. Add wine and saffron and cook until the water evaporates.
Fry the eggplant and garlic with cloves and salt in a blender, beat, while gradually adding olive oil. Cook pasta in boiling salted water. Stew the chopped zucchini, ham and shrimp.
Add them to a pre-made tomato sauce and add the cooked and drained spaghetti. Season with salt and pepper to taste.
Spread eggplant puree on the bottom of a serving plate, pour pasta in the middle.
