04Heat 2 tablespoons of the oil in a large nonstick skillet and when it is very hot add the eggplant, salt and pepper. Cook the eggplant, tossing, until it is nicely browned. Drain and add the eggplant to the tomato sauce. Stir and cover and cook for 15 minutes or until well blended with the sauce.05Meanwhile, in the same nonstick skillet, add the remaining 1 tablespoon of oil and add the shrimp, salt and pepper. Cook over high heat for 1 minute, stirring. Add the shrimp to the sauce, blend well and cook for 1 minute. Keep warm.06Meanwhile, salt the water and bring to a boil in a kettle. Add the spaghetti and cook to the desired degree of doneness.07Drain the spaghetti and return it to the kettle. Add the shrimp and eggplant mixture, toss well and serve immediately with cheese if desired.