Title: Smothered Eggplant with Shrimp
Categories: Southern Crustaceans Vegetable Shrimp Main
Yield: 4 Servings

4		Green onions, chopped
1		Small green pepper, chopped
1		Clove garlic, minced
3	tb	Butter or margarine
1	lg	Tomato, peeled and chopped
1 1/2	c	Water
1/2	ts	Salt
1/4	ts	Pepper
1		Medium eggplant, peeled and
		Cubed
1/2	lb	Medium shrimp, peeled and
		Deveined

Saute onion, green pepper, and garlic in butter in a large skillet until tender. Add tomato, water, salt, and pepper; cover and cook over low heat 15 minutes, stirring occasionally.

Stir in eggplant and shrimp; cook uncovered, over medium heat 10 minutes.

1 The Southern Heritage Vegetables Cookbook. Oxmoor House. Birmingham, Alabama

MM Format by John Hartman Indianapolis, IN

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