Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

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