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Spaghetti With Shrimp & Eggplant

Type: Pasta
Serves: 4 people

Recipe Ingredients

1 1/2 lbs 681g / 24ozMedium sized shrimps
4 tablespoons 60mlOlive oil
4   Imported crushed tomatoes
1/4 teaspoon 1.3mlHot red pepper flakes
4   Water
3/4 cup 109g / 3.8ozGrated parmesan cheese
1 lb 454g / 16ozEggplant
1 tablespoon 15mlFinely chopped garlic
1 teaspoon 5mlHoney
1/4 cup 36g / 1.3ozCoarsely chopped fresh basil
3/4 lb 340g / 11ozSpaghetti

Recipe Instructions

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 tbsps of the oil in a saucepan and add the garlic. Cook, stirring, without browning. Add the tomatoes, honey, pepper flakes, basil, flat Italian parsley can be substituted, salt and pepper. Stir to blend, cover and simmer, stirring frequently, about 15 minutes. Heat 2 tbsps 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'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 tbsp 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. Submitted By [email protected] On WED, 10 JAN 1996 082632 -0500

Source:
Cooking Live Show #CL8829

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