Wash and puncture each eggplant all over with a paring knife.Set eggplants on a hot grill or over flame on stove and char all over turning every 2-3 minutes until blackened and water is dripping from eggplants.Remove from heat and set aside for 20-30 minutes.
Remove most of the charred skin and rough chop the eggplant. Drizzle all over with half of the Colatura.
Rehydrate dried tomatoes in water and bring just to a boil in small pot over medium heat. Remove from heat and set aside for 5-10 minutes. Drain off water. Rough chop the tomatoes.
Heat the olive oil in a sauté pan with shallots and the garlic on low and cook for about 4-5 minutes without turning over or sautéing. Add the rehydrated tomatoes, toss and simmer for a couple minutes. Add the eggplant, Calabrian chilis and tomato paste and half of the marjoram leaves and cook for about 3-4 minutes.
Bring a pot of water to a boil and add salt for cooking the pasta according to package directions.
Add a few ladles of the pasta cooking water to the sauce.
Drain the pasta and add to the sauce. Cook for a few minutes and add oil and more fish sauce as needed.
Plate and finish with more marjoram leaves to serve.
