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