Spaghetti With Shrimp and Eggplant (Aubergine)

  • Prep Time: 10 mins
  • Total Time: 35 mins
  • Servings: 4
  • About This Recipe

    “An adopted recipe.”

    Ingredients

  • 4quartswater
  • 3/4 lbspaghetti
  • 1 1/2 lbsshrimp
  • 1eggplant( 1 pound)
  • 4tablespoonsolive oil
  • 1tablespoongarlic, finely chopped
  • 32ouncesapprox canned tomatoes, crushed
  • 1teaspoonhoney
  • 1/4 teaspoonhot red pepper flakes, to taste
  • 1/4 cupfresh basil, coarsely chopped
  • 3/4 cupgrated parmesan cheese, for garnish
  • Directions

  • Salt the water and bring to a boil in a kettle; add the spaghetti and cook to the desired degree of doneness and/or according to package directions, then drain and set aside.
  • While pasta is cooking, 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, basil (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.
  • Toss the cooked and drained spaghetti with the shrimp and eggplant mixture, and serve immediately with parmesan cheese.
  • Reviews

  • “I took Bill’s suggestion and sprinkled my shrimp with Tony Chachere’s Creole Seasoning Salt and let it sit while I prepared the rest of the dish.I used Italian eggplant, and 3 cans of diced tomatoes with 1 can of tomato sauce, 2 Tablespoons of garlic.I also modified the recipe to reduce the fat content.Instead of using 2 tablespoons of oil to saute the eggplant, I sprayed a nonstick frying pan with Olive Oil PAM spray and was therefore able to tastefully reduce the fat content by more than 50% (sauteed the garlic in only 1 teaspoon of oil instead of 1 Tablespoon in nonstick frying pan as well).Hooray for my waistline!”

  • “It was okay. I feel like it was missing a layer of flavor….”

  • “my sharemates and I had this for dinner and we all enjoyed!I added some dried mixed harbs and still worked well!! Thanks for posting the recipe :)”

  • “From the editor: when Bill made this there was an error in the recipe that incorrectly listed the measurement of the pepper flakes. I have corrected this. Thanks.”

  • “My comments are for those who just read the review by the previous reviewer, Bill de Bruler who commented on the fact that 1/4 cup of hot pepper flakes was too much for this recipe. I’d have to agree but also point out that the recipe called for 1/4 teaspoon, rather than 1/4 cup. This might explain why he thought it was a tad toasty. I made it with the pinch of pepper and loved it. Thanks”

  • “I would rate this one a five-star if the hot pepper flakes were omitted. I would omit the hot pepper flakes and use 3 cans of tomatoes and add 1 can of tomato and green chile’s. Also for the next time I prepare the recipe I will devein and shell the shrimp then sprinkle cajun spice mix and let the shrimp marinate in it. If anyone attempts this recipe and uses 1/4 cup of the hot pepper flakes you will probably not be able to eat it if you cannot handle hot and spicy food. Believe me I am an amateur Cajun Chef and I could eat the dish but most people could not handle it. I will make this dish because it is rather quick and it is a one dish meal. I will however change it as stated in the beginning of this comment/rating.”

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