Saute' shrimp in pan with a ¼ cup olive oil till cooked through; salt and pepper to taste
Remove shrimp and put to the side
Saute the japanese eggplant in pan used to cook the shrimp till there is color on both sides, then remove and set aside
Add 3 tablespoons olive oil to the pan
Add 1 cup diced white onion
Once the onion is translucent and lightly brown, add the dry white wine, and reduce by half
Add in 3 cups water or vegetable stock to the pan
Bring to a boil and scatter fideo evenly over the surface
Return to a simmer and add the eggplant back in
Simmer on high till all liquid is almost absorbed
Scatter ½ cup cherry tomatoes and reserved shrimp over the fideo while the remaining liquid is being absorbed
Remove from heat and garnish with fresh herbs and lemon