Chilli Shrimps with Tagliatelle

200g shrimps(raw)
2 small onions, sliced
200g eggplant, sliced then quartered
100 g mushrooms, quartered
2tsps olive oil
1 cup canned chopped tomatoes
1 tsp honey
2 jalapeno peppers, seeds removed, sliced thinly
3 cloves fresh garlic, finely chopped
4 ozs dried tagliatelle

Prepare eggplant by salting it well for 15 minutes to remove bitterness, then rinsing thoroughly and patting dry with kitchen paper.
Heat oil in non-stick wok or large saute pan. Add in eggplant, mushrooms and onion. Saute on a medium heat till onion softening, about 3-4 minutes. Add chilli and garlic and continue to saute for another 3 minutes. Stir in tomatoes and honey, season with salt and freshly ground black pepper. Cook mixture on a low heat for 15 minutes. After 15 minutes cook tagliatelle ( the 4 minute variety) and the shrimps separately. Stir the shrimps in to the sauce and serve on the tagliatelle in pasta bowls.

Number of Servings: 2

Recipe submitted by SparkPeople user POLSKARENIA.