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Shrimp & eggplant casserole

Yield: 6 Servings

Ingredients:

• 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 tb Butter or margarine
• 1 lb Shrimp shelled/deveined
• 2 c Rice cooked
• 1 tb Worcestershire sauce
• 2 ts Salt
• 1/2 ts Black pepper
• 1/2 ts Thyme
• 3/4 c Mayonnaise
• 1 c Bread crumbs

Instructions:

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.

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