Shrimp And Eggplant
|Shelled shrimp||8 Ounce|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped green bell pepper||2 Tablespoon|
|Garlic clove||1 Large|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Canned tomatoes||8 Ounce|
|Ground thyme||1⁄2 Teaspoon|
|Cooked rice||1 1⁄2 Cup (24 tbs)|
|Soft bread crumbs||1 1⁄2 Cup (24 tbs)|
Split cooked shrimp lengthwise; set aside.
In skillet cook onion, green pepper, and garlic in 1/4 cup butter till tender but not brown.
Peel eggplant and cut into 1/2-inch cubes; add to mixture in skillet with tomatoes, salt, thyme, and pepper.
Cover and simmer till eggplant is tender, about 10 minutes.
Stir in shrimp and rice.
Spoon mixture into 4 individual casseroles.
Melt 2 tablespoons butter; stir in bread crumbs.
Sprinkle over shrimp-eggplant mixture.
Bake at 400Â° till lightly browned, about 10 to 15 minutes.