Shrimp And Eggplant Dressing

• 1 1/2 lb. shrimp, cleaned and deveined
• 1 large eggplant, peeled
• 1 1/2 c. water to cook eggplant
• 1 onion, finely chopped
• 1 c. celery, chopped
• 1 stick butter
• 1/2 c. bell pepper, chopped
• 1 clove garlic, minced
• 1/2 c. green onions
• 1/2 c. parsley
• 1/2 c. canned mushrooms
• 4 or 5 slices bread
• 1 egg
• salt to taste
• red pepper to taste
• black pepper to taste
• 2 c. cracker crumbs

1. Cut shrimp into small pieces.
2. Peel eggplant.
3. Cut into small pieces.
4. Simmer eggplant over low heat in water.
5. Reserve liquid. Saute onion, celery and bell pepper in butter; add shrimp.
6. Saute until shrimp become pink.
7. Add garlic, green onions, parsley and mushrooms.
8. Add eggplant to shrimp mixture.
9. Soak bread in cooled liquid from eggplant until all is absorbed.
10. Combine shrimp and bread mixtures, using egg for adherence.
11. Season to taste with salt and peppers and mix well.
12. Pour into a greased baking dish.
13. Top with cracker crumbs.
14. Bake, uncovered, at 350u0b0 for 45 to 60 minutes.

shrimp, eggplant, water, onion, celery, butter, bell pepper, clove garlic, green onions, parsley, mushrooms, bread, egg, salt, red pepper, black pepper, cracker crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=372724 (may not work)