SPAGHETTI WITH SHRIMP AND EGGPLANT

SPAGHETTI WITH SHRIMP AND EGGPLANT image

Categories Pasta

Yield 4 servings

Number Of Ingredients 11

Previous Next

11/4 pounds medium-sized shrimp
1 pound eggplant
4 tablespoons olive oil, divided
1 tablespoon finely chopped garlic
4 cups imported canned crushed tomatoes
1 teaspoon honey
1/4 teaspoon crushed red pepper
1/4 coarsely chopped fresh basil
salt and pepper
3/4 pound spaghetti
freshly grated Parmesan

Steps:

Peel and devein shrimp. Trim and peel eggplant and cut into 1/2-inch cubes. Heat garlic in 1 tablespoon oil in saucepan. Add tomatoes, honey, red pepper, basil and salt and pepper. Cover and cook 15 minutes. Heat 2 tablespoons oil in large non-stick skillet. When hot, add eggplant and brown while tossing. Drain and add to tomato sauce. Cook 15 minutes more. In same skillet, heat the shrimp with some salt and pepper in remaining 1 tablespoon of oil over high heat for 1 minute. Add shrimp to sauce and keep warm. Cook the spaghetti al dente. After draining, either toss all ingredients together or serve sauce over pasta. Sprinkle with Parmesan.