INGREDIENTS

INSTRUCTIONS

Peel eggplants and cut into 1/4-inch-thick slices lengthwise. Sprinkle with
salt on both sides and chill 1 hour to allow bitter flavors to leach out.
Cut into 1/4-inch strips, reserving 4 whole slices. Cut body of squid into
1/2-inch diagonal slices. Keep tentacle section whole. Reserve. Shell and
devein shrimp. Cut peppers into 1/8-inch strips. Peel and seed tomatoes and
chop coarsely. Heat 2 tablespoons olive oil in skillet until hot. Add
reserved 4 whole slices eggplant and cook until golden brown on both sides.
Do not overcook. Remove from heat and keep warm. Reduce heat and add pepper
strips and garlic, adding more oil as needed. Saute 1 minute. Add squid,
reserved tentacles, shrimp and eggplant strips. Cook until shrimp turn
pink. Add chili powder and tomatoes. Continue to simmer gently. Add salt
and lemon juice to taste. Remove from heat. Place slice of eggplant on each
plate. Spoon shrimp mixture over eggplant.
Created by: Bob Brody, Sheraton Harbor Island West, San Diego (C) 1992 The
Los Angeles Times
Posted to EAT-L Digest 19 Sep 96
Date:    Fri, 20 Sep 1996 08:52:19 -0500
From:    LD Goss <ldgoss@METRONET.COM>

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