Sicilian Style Pasta

Parents got some take out pasta over the Thanksgiving break and it made me remember how fun capers were. So, I decided to cook up a pasta dish with some flavors from Sicily. I was thinking an eggplant caponata-like concoction with a sweet, sour thing going on (hence the balsamic). Adding the anchovies, bright capers, lemon, and chili flake totally brought out these sunny Sicilian flavors. A great, bright tasting pasta. If I had some white wine, I would cook the eggplant and make the shrimp stock with some wine.

Ingredients (all are guesses, since I never measure)
1/2 box linguine
1/2 yellow onion thinly sliced
1 medium to small sized eggplant diced
1 tbsp capers
2 fillets of anchovies, packed in oil
1/2 lemon
2 tsp dried thyme
2 tsp dried red pepper flake
Balsamic Vinegar
1 pound shrimp, cleaned
Extra Virgin Olive Oil
8 cloves garlic minced
Handful of parsley - leaves only
Sea Salt and pepper

1) Shell and de-vein the shrimp. Set aside
2) Add olive oil to a wok over medium heat - the wok will make it easier to toss the pasta in later. Add eggplant, onions, anchovies, 1/2 the capers, thyme, 1/2 the red pepper flake, pinch salt and pepper and cook for 10-15 minutes until soft. Stir every once in a while so it doesn't burn. Once it's soft, add splash of balsamic vinegar and a squeeze of lemon juice. Remove the eggplant mixture.
3) Set large pot of water to high heat. When the water comes to a boil, salt the water heavily and drop the pasta in.
4) Add the shrimp shells and garlic to the wok with enough water to barely cover the shrimp shells (maybe 1 cup water). Cook over high heat. Scrape the bottom of the wok down to extract the fond from the eggplant mixture. Cook till it's reduced by half. Season with salt and pepper to taste. Ta da...you've made shrimp stock.
5) Remove the shrimp shells (squeeze the shells with tongs to extract more stock), lower heat to low and add the shrimp in with salt and pepper to lightly poach. About 2 minutes. This will ensure a very tender and insanely flavorful shrimp.
6) Add the eggplant mixture back and toss the linguine in (making sure to take the pasta out one minute before the time on the pasta box). Cook over high heat for a minute. Finish with more olive oil, more capers, the rest of the lemon juice, the red pepper flake, and the parsley. As usual, make sure the pasta looks "juicy." If it's dry, add some pasta water. If it's drowning in shrimp stock, cook it down. Buono Appetito!