Spaghetti With Shrimp and Eggplant (Aubergine) Recipe
An adopted recipe.
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Cooking tools:
- Kettle
- Pot
- Saucepan
- Nonstick skillet
- Colander
- Cutting board
- Chef's knife
- Paring knife
- Peeler
- Measuring spoon
- Measuring cup
- Wooden spoon
- Tongs
- Slotted spoon
- Stove
- Spatula
- Serving bowl
- Plate
- Grater
- Mixing bowl
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
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