Shrimp and Eggplant Casserole 2

1 cup each chopped onions, green peppers, and celery
4 cup peeled and diced eggplant (about 1 lb.)
2 cloves, garlic, crushed
2 tbsp. butter or margarine
12 oz. peeled, deveined raw shrimp, sliced in half lengthwise
2 cup cooked rice
1 tbsp. Worcestershire sauce
2 tsp. salt
1/2 tsp. each ground black pepper and thyme
3/4 cup mayonnaise
1 cup buttered soft bread crumbs

Cook onions, green peppers, celery, eggplant, and garlic in butter until vegetables are tender crisp. Stir in remaining ingredients except bread crumbs. Turn mixture into a lightly buttered shallow 2 quart casserole. Top with bread crumbs. Bake at 350F for 45 minutes.

Makes 6 servings

Return To:
Casseroles - Quiches

Cajun Country -- New Iberia, Louisiana