Linguine with Roasted Eggplant and Shrimp - Culinary Medicine Home

Ingredients

• 8 cups Water
• 4 ounces Whole Wheat Linguine (or gluten-free linguine)
• 1 Tbsp. Olive oil
• 1 Large Shallots, raw (thinly sliced)
• 16 ounces Eggplant, raw (about 1 eggplant, peeled and cut into 1 inch cubes)
• 1/4 tsp., leaves Dried thyme
• 8 Ounces Shrimp, raw (peeled and deveined)
• 4 tsp. Capers
• 1/8 tsp. Salt
• 1/2 tsp. Lemon zest
• 1/2 lemon yields Lemon juice
• 2 Tbsp White wine
• 1/2 cup No salt added vegetable stock
• 1 tsp. Honey
• 1 tsp. Unsalted butter
• 1 ounce Parmesan cheese (grated)