Pasta With Seafood and Eggplant

• 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

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

eggplants, tomatoes, olive oil, onion, garlic, pepper, fresh oregano, salt, penne, shrimp, basil

Taken from cooking.nytimes.com/recipes/835 (may not work)