" Pasta" With Shrimp & Eggplant - cooking recipe

Ingredients

2 tablespoons olive oil
1 1/2 lbs eggplants (cut into 3/4 inch cubes)
8 ounces spaghetti squash (pulp scooped out)
1 red bell pepper (cut into thin strips)
1 yellow bell pepper (cut into thin strips)
1 medium red onion (thinly sliced)
1 teaspoon oregano
1 lb shrimp (peeled & deveined)
10 olives (halved)

Preparation

Heat oil in a nonstick skillet over medium high heat and add eggplant and cook until almost soft.
Bake spaghetti squash at 450\u00b0F for 1-2 hours until firm to the touch, let cool and then scoop out pulp.
Add peppers, onions and oregano to eggplant and saute until tender. Stir in shrimp; cover and steam, stirring every so often (keep an EYE ON IT!).
Add in spaghetti squash and cook for less than a minute (just enough to mix it in).
Add olives and parsley: toss again & SERVE!