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2 lbs peeled and deveined shrimp, tail off
1 lb pasta
2 medium eggplants
1 can (14 oz) chopped tomatoes
6 garlic cloves, minced
2 tbsp extra-virgin olive oil
Salt and pepper to taste
Bake the eggplants in 375 F oven for 45 minutes, or until tender (this step can be done in advance).
Cut the baked eggplant in half, scoop out the eggplant flesh with a spoon and discard the peel. Chop the eggplant into small pieces.
If the shrimp is frozen, defrost it. See info on defrosting frozen shrimp fast.
Cook the pasta according package directions.
While the pasta is cooking, make the sauce. For the sauce, heat the oil in a large non-stick pan. Add garlic and cook for 1 minute. Add chopped tomatoes and chopped eggplant. Stir. After it boils, reduce heat to low, cover the pan and simmer for 5 minutes. Add shrimp, stir and cook for 2 minutes. Turn off the heat.
When the pasta is cooked, drain it, and mix with the sauce.