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1 cup Onions, chopped
1 cup Green Bell Pepper, chopped
1 cup Celery, chopped
4 cup Eggplant, peeled, diced (1lb)
2 Garlic Cloves, crushed
2 Tablespoon Butter or Margarine
1 lb Shrimp, shelled/deveined
2 cup Rice, cooked
1 Tablespoon Worcestershire Sauce
2 teaspoon Salt
1/2 teaspoon Black Pepper
1/2 teaspoon Thyme
3/4 cup Mayonnaise
1 cup Bread Crumbs, buttered, soft
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In large skillet, cook onions, bell pepper, celery, eggplant and garlic in butter until vegetables are crisp-tender. Stir in remaining ingredients except bread crumbs; turn mixture into lightly buttered shallow 2-quart casserole and top with bread crumbs. Bake in preheated 350’F. oven 45 minutes.
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