Bontà Della Marinara Sauce Baked Eggplant and Shrimp

Tomato-baked eggplant and shrimp is a deeply flavorful, lightly spiced one-pan dinner to try tonight, and its Keto friendly. Tender, naturally sweet shrimp are the perfect pairing for our bold chunky no sugar added organic marinara sauce with slowly simmered eggplant. Serve this dish with a side of crusty bread to soak up every drop of our sauce.

Serves: 4
Prep time: 5 minutes
Cook time: 45 minutes
Total time: 50 minutes

1 medium eggplant, diced
1 tablespoon olive oil
1 yellow onion, diced
2 teaspoons smoked paprika
1 25-ounce jar Bontà Della Marinara Sauce
1 cup vegetable or chicken broth
1 pound shell-on large shrimp
Fresh parsley for garnish

1. Place the diced eggplant in a colander and sprinkle with salt. Let sit while you continue with the recipe to remove some of the moisture from the eggplant.
2. Preheat the oven to 425°F.
3. In an oven-safe skillet, heat the oil over medium heat. Add the onion and cook, stirring, for 5 minutes, until softened. Add the paprika and cook for 1 minute, until fragrant.
4. Squeeze the eggplant dry with a clean dish towel and add it to the skillet. Cook, stirring, for 5 minutes, until starting to brown.
5. Stir in the tomato sauce and broth and bring to a simmer. Cover and place in the oven for 30 minutes, until the eggplant is tender. Remove the pan from the oven and distribute the shrimp throughout the dish. Cook for 5 more minutes, until the shrimp is pink and cooked through.
6. Garnish with parsley and serve.