Pasta With Seafood and Eggplant

Name: Pasta With Seafood and Eggplant
Total time: 25 min
Yield: 4 servings
Ingredients: 2 medium-size eggplants, about 1 pound total; 1 pound ripe plum tomatoes, peeled; 3 tablespoons olive oil; 1 cup finely chopped onion; 1 tablespoon finely chopped garlic; 1 jalapeno pepper, seeded and finely chopped; 2 teaspoons finely chopped fresh oregano or 1 teaspoon dried; Salt and freshly ground pepper to taste; 1 pound penne, ziti and rigatoni; 1/2 pound shrimp, peeled and deveined; 1 pound skinless and boneless monkfish cut into 1-inch cubes; 4 tablespoons finely chopped basil or parsley

By Pierre Franey

Total Time: About 25 minutes
Rating: 4(57)
Comments: Read comments

Featured in: 60-Minute Gourmet

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Ingredients

Yield:4 servings

2medium-size eggplants, about 1 pound total
1pound ripe plum tomatoes, peeled
3tablespoons olive oil
1cup finely chopped onion
1tablespoon finely chopped garlic
1jalapeno pepper, seeded and finely chopped
2teaspoons finely chopped fresh oregano or 1 teaspoon dried
Salt and freshly ground pepper to taste
1pound penne, ziti and rigatoni
½pound shrimp, peeled and deveined
1pound skinless and boneless monkfish cut into 1-inch cubes
4tablespoons finely chopped basil or parsley

Ingredient Substitution Guide

Preparation

Step 1
Peel the eggplant and cut into ⅓-inch cubes.
Step 2
Cut the tomatoes into ½-inch cubes.
Step 3
Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the eggplant, and cook, stirring, until lightly browned. Add the onions and garlic, and cook briefly; do not brown the garlic. Add the tomatoes, jalapeno pepper, oregano and salt and pepper to taste. Cook, stirring, for about 5 minutes.
Step 4
Meanwhile, bring 2 quarts of salted water to a boil in a large kettle. Add the pasta, and cook according to package instructions. Do not overcook. The pasta should be al dente.
Step 5
While the pasta cooks, add the monkfish and shrimp to the eggplant mixture, and stir. Check for seasoning, cover and simmer for about 5 minutes.
Step 6
Drain the pasta, and reserve ¼ cup of the cooking liquid. Return the pasta to the kettle and add the remaining olive oil, the monkfish and eggplant mixture, and the reserved cooking liquid. Stir and cook for 2 minutes over medium heat. Add the basil or parsley. Check for seasoning, toss well and serve.