Spaghetti with Shrimp and Eggplant

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Title: Spaghetti with Shrimp and Eggplant
Categories: Pasta, Italian, Fish/sea
Yield: 4 servings

1 1/2 lb Medium sized shrimps 1/4 ts Hot red pepper flakes
1 ea Eggplant (1 pound) 1/4 c Coarsely chopped
fresh basil
4 tb Olive oil 4 qt Water
1 tb Finely chopped garlic 3/4 lb Spaghetti
4 cn Imported crushed tomatoes 3/4 c Grated parmesan cheese
1 ts Honey

Peel and devein the shrimp and set aside.
Trim the ends of the eggplant and peel it. Cut into 1/2 inch cubes.
Heat 1 tablespoon of the oil in a saucepan and add the garlic. Cook,
stirring, without browning. Add the tomatoes, honey, pepper flakes, basic
(flat Italian parsley can be substituted), salt and pepper. Stir to blend,
cover and simmer, stirring frequently, about 15 minutes.
Heat 2 tablespoons of the oil in a large nonstick skillet and when it is
very hot, add the eggplant, salt and pepper. Cook the eggplant, tossing
it, until it's nicely browned. Drain and add the eggplant to the tomato
sauce. Stir and cover and cook for 15 minutes or until well blended with
the sauce.
Meanwhile, in the same nonstick skillet, add the remaining 1 tablespoon of
oil and add the shrimp, salt and pepper. Cook over high heat for one
minute, stirring. Add the shrimp to the sauce, blend well and cook for one
minute. Keep warm.
Meanwhile, salt the water and bring to a boil in a kettle. Add the
spaghetti and cook to the desired degree of doneness.
Drain the spaghetti and return it to the kettle. Add the shrimp and
eggplant mixture, toss well and serve immediately with cheese.
Serves 4.
From The Gazette 90/12/12.

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