Spaghetti with shrimp and eggplant is a dish that combines ingredients from the sea with fresh vegetables and has a prominent presence in Mediterranean cuisine, especially in Italy. Eggplant, originally from Asia, was incorporated into Italian cuisine during the Middle Ages and has become popular in various Latin American countries under different variations. In Mexico, for example, this dish can be found with its own influences, while in countries like Argentina and Chile, it is usually prepared with local ingredients adapted to the regional taste.
In other Latin American countries, the dish might be known simply as "pasta with shrimp and eggplant" or "spaghetti with seafood and vegetables," highlighting the versatility of the recipe and the variety of ingredients it can include depending on the region. The combination of the sweet flavor of honey with the spicy touch of chili flakes makes this recipe an attractive and balanced option that unites different textures and flavors.
How to Make Spaghetti with Shrimp and Eggplant
To begin, salt the water and bring it to a boil in a kettle.
Add the spaghetti and cook to the desired level of doneness and/or according to the package instructions, then drain and set aside.
While the pasta is cooking, peel and devein the shrimp and set them aside.
Trim the ends of the eggplant and peel it.
Cut it into 1/2-inch cubes.
Heat 1 tablespoon of the oil in a saucepan and add the garlic.
Cook, stirring, without letting it brown.
Add the tomatoes, honey, pepper flakes, basil, salt, and pepper.
Stir to mix, cover, and simmer, stirring frequently, for about 15 minutes.
Heat 2 tablespoons of the oil in a large non-stick skillet and when it is very hot, add the eggplant, salt, and pepper.
Cook the eggplant, stirring it, until it is well browned.
Drain and add the eggplant to the tomato sauce.
Stir, cover, and cook for 15 minutes or until well incorporated with the sauce.
Meanwhile, in the same non-stick skillet, add the remaining tablespoon of oil and add the shrimp, salt, and pepper.
Cook over high heat for one minute, stirring.
Add the shrimp to the sauce, mix well, and cook for one minute.
Mix the cooked and drained spaghetti with the shrimp and eggplant mixture, and serve immediately with Parmesan cheese.
