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

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Casseroles - Quiches

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Cajun Country -- New Iberia, Louisiana