Spaghetti With Shrimp and Eggplant (Aubergine)
"An adopted recipe."
photo by tomoko matsunaga
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 4 quarts water
- 3⁄4 lb spaghetti
- 1 1⁄2 lbs shrimp
- 1 eggplant (1 pound)
- 4 tablespoons olive oil
- 1 tablespoon garlic, finely chopped
- 32 ounces approx canned tomatoes, crushed
- 1 teaspoon honey
- 1⁄4 teaspoon hot red pepper flakes, to taste
- 1⁄4 cup fresh basil, coarsely chopped
- 3⁄4 cup grated 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.
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Reviews
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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
see 1 more reviews
Tweaks
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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!
RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
