Spaghetti with shrimp & eggplant
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Spaghetti with shrimp & eggplant
  Spaghetti    Shrimp    Eggplant  
Last updated 6/12/2012 1:23:57 AM. Recipe ID 57284. Report a problem with this recipe.
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      Title: Spaghetti with shrimp & eggplant
 Categories: Main dish
      Yield: 4 Servings
 
  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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Recipe ID 57284 (Apr 03, 2005)

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