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Step 1.
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Bring a saucepan of salted water to a boil. Drop tomatoes into water and boil 30 seconds; drain, peel, quarter and seed. In a blender, combine tomatoes, 3 tbsp. oil and pinch of pepper: puree until smooth. Transfer soup to a bowl: stir in 1/4 tsp salt, torn basil and torn mint. Set aside.
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Step 2.
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Peel 2 inch-wide strips of skin from opposite ends of the eggplant and discard. Using an adjustable blade slicer or chefs knife, but eggplant lengthwise into 20 1/8 inch slices. Season slices with salt.
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Step 3.
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Heat a large nonstick skillet over medium heat. Cook eggplant slices in a single layer in batches until light brown and pliable, 30 seconds per side then transfer to a tray.
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Step 4.
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In a bowl, combine ricotta cheese, parmigiano, zest and generous pinch salt and pepper.
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In a small skillet combine 1 tbsp. oil and oregano: gently warm over low heat until fragrant, about 1 min. Add to cheese mixture stir to combine.
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Step 5.
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Add 1 tbsp. oil to the skillet heat over med heat until shimmering. Add shrimp, cook stirring occasionally until just cooked through, about 1 min. Transfer to a bowl. Add chopped herbs and pinch salt and pepper, stir to combine, Set aside.
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Step 6.
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Place 1 tbsp. cheese mixture on each eggplant slice, then roll up slices, beginning with a short end, pressing gently to flatten slightly once rolled.
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Step 7. Lightly dust dry tray with flour. Place eggplant ravioli on tray, lightly dust ravioli with flour.
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Step 8.
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In a 10-12 inch skillet heat 1/4 cup oil over medium high heat until shimmering. Fry ravioli in 2 batches, turning pieces one and adding remaining tbsp. oil to skillet after first batch until golden on both sides, about 8 minutes total. Drain on paper towels, season with salt.
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Step 9.
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Divide soup among shallow serving bowls. Top with ravioli and shrimp. Garnish with herbs.
