*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Main dish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2   lb           Medium sized shrimps
    1                    Eggplant (1 pound)
    4       T            Olive oil
    1       T            Finely chopped garlic
    4       cn           Imported crushed tomatoes
    1       t            Honey
      1/4   t            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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