Linguine with Prawns and Eggplant

[ripdog]

I've cooked this recipe twice and something's missing. On try 2 I added cilantro, which helped, but the sauce is still off a bit. My wife raves about it, I think it could be better. Here it is:

1+ lbs prawns (16-20 count)
1 15 oz. can tomato sauce (recipe calls for marinara)
8 sprigs cilantro
1/2 lb. liguine
heavy cream (I add to desired color)
4 cloves pressed garlic
1/2 purple eggplant, cut into 1/2" cubes
2 or 3 tblsp. EV olive oil

Cook pasta al dente, drain and set aside. Add EVOO, eggplant, and garlic to pan and cook until EVOO is soaked up. Add cilantro and cook for 30 seconds or so. Move contents of pan to side and add prawns. Cook prawns for ~20 seconds per side, add tomato sauce, then stir in cream until you get a color that looks good to you (I use 1/2 pint or so) and simmer for ~5 minutes. Add cooked pasta and toss until pasta is coated. Serve with fresh bread and salad.

I'm considering adding some white wine next time, but I don't want to overpower the prawns. The dish is very good and the leftovers rock, but something is defintitely missing. What is it?