🫙 From the Spice Rack
Shrimp and Eggplant Casserole
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
maineasy
Ingredients8 items
Ingredients
- 1cup onions,chopped
- 1cup green bell pepper,chopped
- 1cup celery,chopped
- 4cup eggplant,peeled,diced(1lb)
- 2ea garlic cloves,crushed
- 2tsp butter or margarine
- 1lbshrimp,shelled/deveined
- 2cup rice,cooked
Directions
- 1
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
- 2
In large skillet, cook onions, bell pepper, celery, eggplant and garlic in butter until vegetables are crisp-tender
- 3
Stir in remaining ingredients except bread crumbs
- 4
turn mixture into lightly buttered shallow 2-quart casserole and top with bread crumbs
- 5
Bake in preheated 350'F
- 6
oven 45 minutes.