Shrimp And Eggplant Casserole

Recipe Ingredients

1 cup	62g / 2.2oz	Onions - chopped
1 cup	146g / 5.1oz	Green bell pepper - chopped
1 cup	110g / 3.9oz	Celery - chopped
4 cups	584g / 20oz	Eggplant - peeled, diced(1lb)
2		Garlic cloves - crushed
2 tablespoons	30ml	Butter or margarine
1 lb	454g / 16oz	Shrimp - shelled/deveined
2 cups	320g / 11oz	Rice - cooked
1 tablespoon	15ml	Worcestershire sauce
2 teaspoons	10ml	Salt
1/2 teaspoon	2.5ml	Black pepper
1/2 teaspoon	2.5ml	Thyme
3/4 cup	177ml	Mayonnaise
1 cup	198g / 7oz	Bread crumbs - buttered, soft

Recipe 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 350F oven 45 minutes.

Source:
Bill Wight

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