| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Eggplant |
4 |
Servings |
INGREDIENTS
| 4 |
|
Green onions; chopped |
| 1 |
sm |
Green pepper; chopped |
| 1 |
|
Clove garlic; minced |
| 3 |
tb |
Butter or margarine |
| 1 |
lg |
Tomato; peeled and chopped |
| 1 1/2 |
c |
Water |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
md |
Eggplant; peeled and Cubed |
| 1/2 |
lb |
Medium shrimp; peeled and Deveined |
INSTRUCTIONS
Saute onion, green pepper, and garlic in butter in a large skillet until
tender. Add tomato, water, salt, and pepper; cover and cook over low heat
15 minutes, stirring occasionally.
Stir in eggplant and shrimp; cook uncovered, over medium heat 10 minutes.
Posted to recipelu-digest Volume 01 Number 233 by RecipeLu
<recipelu@geocities.com> on Nov 09, 1997
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