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Spaghetti with shrimp & eggplant

Yield: 4 Servings

Ingredients:

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

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 JOPETE@ATLAS.ODYSSEE.NET On WED 10 JAN 1996 082632 -0500

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