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1
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.
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2
While pasta is cooking, peel and devein the shrimp and set aside.
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3
Trim the ends of the eggplant and peel it.
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4
Cut into 1/2 inch cubes.
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5
Heat 1 tablespoon of the oil in a saucepan and add the garlic.
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6
Cook, stirring, without browning.
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7
Add the tomatoes, honey, pepper flakes, basil (flat Italian parsley can be substituted), salt and pepper.
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8
Stir to blend, cover and simmer, stirring frequently, about 15 minutes.
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9
Heat 2 tablespoons of the oil in a large nonstick skillet and when it is very hot, add the eggplant, salt and pepper.
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10
Cook the eggplant, tossing it, until it's nicely browned.
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11
Drain and add the eggplant to the tomato sauce.
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12
Stir and cover and cook for 15 minutes or until well blended with the sauce.
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13
Meanwhile, in the same nonstick skillet, add the remaining 1 tablespoon of oil and add the shrimp, salt and pepper.
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14
Cook over high heat for one minute, stirring.
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15
Add the shrimp to the sauce, blend well and cook for one minute.
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16
Toss the cooked and drained spaghetti with the shrimp and eggplant mixture, and serve immediately with parmesan cheese.
