Name: Shrimp and Eggplant Casserole
Ingredients: 1 c Onions,chopped; 1 c Green bell pepper,chopped; 1 c Celery,chopped; 4 c Eggplant,peeled,diced(1lb); 2 Garlic cloves,crushed; 2 tb Butter or margarine; 1 lb Shrimp,shelled/deveined; 2 c Rice,cooked; 1 tb Worcestershire sauce; 2 ts Salt; 1/2 ts Black pepper; 1/2 ts Thyme; 3/4 c Mayonnaise; 1 c Bread crumbs,buttered,soft

CATEGORY	CUISINE	TAG	YIELD
Seafood, Eggs	Cajun	Cajun, Fish, Seafood	6	Servings

INGREDIENTS

1	c	Onions,chopped
1	c	Green bell pepper,chopped
1	c	Celery,chopped
4	c	Eggplant,peeled,diced(1lb)
2		Garlic cloves,crushed
2	tb	Butter or margarine
1	lb	Shrimp,shelled/deveined
2	c	Rice,cooked
1	tb	Worcestershire sauce
2	ts	Salt
1/2	ts	Black pepper
1/2	ts	Thyme
3/4	c	Mayonnaise
1	c	Bread crumbs,buttered,soft

INSTRUCTIONS

1. In large skillet, cook onions, bell pepper, celery, eggplant and garlic
in butter until vegetables are crisp-tender. 2. Stir in remaining
ingredients except bread crumbs; turn mixture into lightly buttered shallow
2-quart casserole and top with bread crumbs. 3. Bake in preheated 350'F.
oven 45 minutes.

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