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SPAGHETTI WITH SHRIMP & EGGPLANT
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 t Honey
1/4 c Coarsely chopped fresh basil
3/4 lb Spaghetti
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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