Title: Spaghetti with Shrimp & Eggplant
Categories: Main
Yield: 4 Servings
| 1 1/2 | lb | Medium sized shrimps |
| 1 | | Eggplant (1 pound) |
| 4 | tb | Olive oil |
| 1 | tb | Finely chopped garlic |
| 4 | cn | Imported crushed tomatoes |
| 1 | ts | Honey |
| 1/4 | ts | Hot red pepper flakes |
| 1/4 | c | Coarsely chopped fresh basil |
| 4 | qt | Water |
| 3/4 | lb | Spaghetti |
| 3/4 | c | Grated parmesan cheese |
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.