Shrimp And Eggplant Bake

Course : Eggplant
Serves: 4
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3 medium eggplants -- peeled and cubed
1 large onion -- finely chopped
2 large garlic clove -- minced
1/4 cup red bell pepper -- chopped
2 medium celery -- finely chopped
2 tablespoons butter
2 tablespoons olive oil
3 cups shrimp; shelled -- raw, deveine
2 medium green onion tops
2 bunch parsley -- chopped
1 teaspoon salt and pepper
1 teaspoon red pepper
1 teaspoon creole seasoning -- to taste
1/2 Cup cream of shrimp soup -- condensed
3/4 cup italian bread crumbs

Preparation / Directions:

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.

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