Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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