INGREDIENTS

INSTRUCTIONS

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.  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 563
Calories From Fat: 181
Total Fat: 20.6g
Cholesterol: 16.5mg
Sodium: 326.7mg
Potassium: 616.3mg
Carbohydrates: 75.3g
Fiber: 8.4g
Sugar: 6.7g
Protein: 20.7g