Ragin’ Cajun Eggplant And Shrimp Skillet

• 1 medium eggplant, peeled and cut into 1/2-inch cubes
• 3 tablespoons olive oil
• 2 celery ribs, diced
• 1 medium onion, diced
• 1 small green pepper, seeded and diced
• 3 plum tomatoes, diced
• 1 teaspoon crushed red pepper flakes
• 1/2 teaspoon pepper
• 12 ounces uncooked shell-on shrimp (31-40 per pound), peeled and deveined
• 1/2 cup seasoned bread crumbs
• 1-1/2 cups shredded part-skim mozzarella cheese

1. Place eggplant in a large saucepan; add water to cover. Bring to a boil. Reduce heat; simmer, covered, until tender, 3-4 minutes. Drain.
2. Preheat oven to 350u0b0. In an ovenproof skillet, heat oil over medium-high heat. Add celery, onion and green pepper; saute until tender, about 5 minutes. Reduce heat to medium; stir in tomatoes and eggplant. Saute 5 minutes. Stir in seasonings. Add shrimp and bread crumbs; saute 5 minutes longer, stirring well.
3. Bake 30 minutes. Remove skillet from oven; top with cheese. Bake 5 minutes more.

eggplant, olive oil, celery, onion, green pepper, tomatoes, red pepper, pepper, shellon shrimp, bread crumbs, mozzarella cheese

Taken from www.tasteofhome.com/recipes/ragin-cajun-eggplant-and-shrimp-skillet/ (may not work)