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Title: Shrimp and Eggplant Bake
Categories: Casserole Regional Seafood
Yield: 4 Servings

3 Eggplants; peeled and cubed
1lgOnion; finely chopped
2lgGarlic clove; minced
1/4cRed bell pepper; chopped
2 Celery; finely chopped
2tbOlive oil
3cShrimp; shelled, raw,deveine
2 Green onion tops
2 Parsley; chopped
  Salt and pepper
  Red pepper
  Creole seasoning; to taste
1/2 Cream of shrimp soup, condensed
3/4cItalian bread crumbs

Recipe by: "Tell Me More" from the Jr League of Lafayette, LA Peel eggplant and cut into cubes. Sprinkle salt on eggplant and soak 30 minutes. Drain. Steam eggplant until tender. Mash slightly. Saute vegetables in butter and olive oil until soft. Add eggplant, shrimp, seasonings and cook stirring often, about 10 minutes. Add shrimp soup, onion tops, parsley and bread crumbs. Pour into an oblong Pyrex dish. Bake at 350F until hot.