SPAGHETTI WITH SHRIMP AND EGGPLANT

Spaghetti With Shrimp and Eggplant image

Provided by Pierre Franey

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 1/4 pounds medium-size shrimp
1 eggplant, about 1 pound
4 tablespoons olive oil
1 tablespoon finely chopped garlic
4 cups imported canned crushed tomatoes
1 teaspoon honey
1/4 teaspoon hot red pepper flakes
1/4 cup coarsely chopped fresh basil or Italian flat parsley
Salt and freshly ground pepper to taste
4 quarts water
3/4 pound spaghetti
3/4 cup grated Parmesan cheese, optional

Steps:

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, basil, 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, until it is 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 1 minute, stirring. Add the shrimp to the sauce, blend well and cook for 1 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 if desired.