Basil-Balsamic Spaghetti with Shrimp, Eggplant, Tomato & Feta

Directions

1. Boil a pot of salted water and cook the spaghetti until al dente, then drain and set aside.
2. While the pasta cooks, rinse and dry the produce; dice the eggplant and prepare the fresh greens.
3. If using frozen shrimp, thaw briefly under cold running water, then pat dry with towel.
4. Heat a skillet over medium-high heat and add a thin coat of oil; sauté the eggplant until golden and tender, about 8 to 10 minutes.
5. Meanwhile, peel and mince the garlic and slice the basil into ribbons, reserving half for garnish.
6. Halve the grape tomatoes and toss them with half of the basil ribbons in a small bowl.
7. To the skillet with the eggplant, add the shrimp, garlic, remaining basil, tomatoes, a splash of balsamic vinegar, a pinch of salt, and crushed red pepper; cook until the shrimp turn opaque, 2 to 3 minutes.
8. Add the spinach in batches, letting each handful wilt before adding the next.
9. Toss in the drained pasta and mix everything together off the heat. Plate and top with feta and the remaining basil before serving.