4 large, fresh tomatoes, cut and diced
1/2 lb. Brie cheese, skin removed and diced
1/2 lb. Mozzarella cheese, diced
4 cloves garlic, diced
3/4 c. olive oil
3/4 c. fresh basil, cut up
1/2 c. carrots, sliced
1/2 c. celery, diced
salt and pepper to taste
2 c. diced eggplant or zucchini
1 lb. fresh shrimp
1 lb. linguine

Combine all ingredients from tomatoes to fresh basil in bowl and let set at room temperature for 1 to 2 hours. Sauté carrots, celery and eggplant in skillet. Cook linguine. Add cleaned shrimp to skillet; as soon as shrimp turn pink, remove from heat. When linguine is ready to serve, drain and toss with tomato and cheese mixture and hot skillet contents. Sprinkle with Parmesan cheese.