Spaghetti With Shrimp And Eggplant (aubergine)

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 4 quarts water
• 3/4 lb spaghetti
• 1 1/2 lbs shrimp
• 1 eggplant (1 pound)
• 4 tablespoons olive oil
• 1 tablespoon garlic, finely chopped
• 32 ounces approx canned tomatoes, crushed
• 1 teaspoon honey
• 1/4 teaspoon hot red pepper flakes, to taste
• 1/4 cup fresh basil, coarsely chopped
• 3/4 cup grated parmesan cheese, for garnish

Recipe

• 1 salt the water and bring to a boil in a kettle; add the spaghetti and cook to the desired degree of doneness and/or according to package directions, then drain and set aside.
• 2 while pasta is cooking, peel and devein the shrimp and set aside.
• 3 trim the ends of the eggplant and peel it.
• 4 cut into 1/2 inch cubes.
• 5 heat 1 tablespoon of the oil in a saucepan and add the garlic.
• 6 cook, stirring, without browning.
• 7 add the tomatoes, honey, pepper flakes, basil (flat italian parsley can be substituted), salt and pepper.
• 8 stir to blend, cover and simmer, stirring frequently, about 15 minutes.
• 9 heat 2 tablespoons of the oil in a large nonstick skillet and when it is very hot, add the eggplant, salt and pepper.
• 10 cook the eggplant, tossing it, until it's nicely browned.
• 11 drain and add the eggplant to the tomato sauce.
• 12 stir and cover and cook for 15 minutes or until well blended with the sauce.
• 13 meanwhile, in the same nonstick skillet, add the remaining 1 tablespoon of oil and add the shrimp, salt and pepper.
• 14 cook over high heat for one minute, stirring.
• 15 add the shrimp to the sauce, blend well and cook for one minute.
• 16 toss the cooked and drained spaghetti with the shrimp and eggplant mixture, and serve immediately with parmesan cheese.