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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1150.32 Kcal (4816 kJ) | ||
| Calories from fat | 497.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 55.3g | 85% | |
|---|---|---|---|
| Cholesterol | 117.59mg | 39% | |
| Sodium | 2428.56mg | 101% | |
| Potassium | 1166.03mg | 25% | |
| Total Carbs | 130.29g | 43% | |
| Sugars | 15.63g | 63% | |
| Dietary Fiber | 10g | 40% | |
| Protein | 38.27g | 77% | |
| Vitamin C | 35.2mg | 59% | |
| Iron | 4.6mg | 26% | |
| Calcium | 531.4mg | 53% | |
| Amount Per 100 g | |||
| Calories | 72.39 Kcal (303 kJ) | ||
| Calories from fat | 31.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.48g | 85% | |
|---|---|---|---|
| Cholesterol | 7.4mg | 39% | |
| Sodium | 152.83mg | 101% | |
| Potassium | 73.38mg | 25% | |
| Total Carbs | 8.2g | 43% | |
| Sugars | 0.98g | 63% | |
| Dietary Fiber | 0.63g | 40% | |
| Protein | 2.41g | 77% | |
| Vitamin C | 2.2mg | 59% | |
| Iron | 0.3mg | 26% | |
| Calcium | 33.4mg | 53% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Penne With Spicy Red Sauce
Olive oil, Garlic cloves, slightly crushed and 7 more.. -
Savory Shrimp and Couscous Pie
Roma tomatoes (divided ), Olive oil, Sugar, Thyme, Oregano and 23 more.. -
Eggplant Moussaka
Eggplant, Olive oil, Chopped garlic, Tomatoes and 11 more.. -
Greek-Style Shrimp With Rigatoni
Olive oil, Garlic clove, minced, Tomatoes, diced and 8 more.. -
Spaghetti In A Light Olive and Tomato Sauce
Olive oil, Garlic, chopped (large), Fresh tomatoes, diced and 6 more.. -
Homemade Marinara Sauce
Olive oil, Minced garlic and 6 more.. -
Spaghetti With Eggplant and Goat Cheese
Olive oil, Garlic clove, sliced, Diced tomatoes, Salt and 5 more.. -
Spaghetti With Marinara Sauce
Olive oil, Minced garlic, Coarsely chopped peeled tomatoes and 5 more.. -
Classic Caponata
Olive oil, Eggplant, unpeeled, and cut into 1/2 cubes and 7 more.. -
Greek Shrimp with Rigatoni
Olive oil, Chopped garlic and 9 more.. -
Spaghettini W/Crab, Asparagus & Sun-Dried Tomatoes
Olive oil, Garlic cloves (minced ), Tomatoes (chopped ) and 9 more.. -
Vodka Cream Sauce
Olive oil, Chopped garlic, Tomato puree, Heavy cream and 3 more.. -
Roman-Style Polenta Gnocchi
Olive oil, Tube polenta, Olive oil, Garlic clove, crushed and 7 more..
Also Try
-
-
Spaghetti With Tomato and Aubergine (Eggplant) Sauce
Aubergines, Salt , to sprinkle on aubergine and 13 more.. -
-
-
Spaghetti With Shrimp, Chickpeas, and Feta
Spaghetti, Chickpeas, rinsed and drained, Shrimp, cooked and 10 more.. -
-
-
Spaghetti with Tomatoes and Feta
Olive oil, Dried oregano, Garlic, minced, Diced tomatoes and 5 more.. -
-
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
