Stuffed Eggplant With Shrimp

Name: Stuffed Eggplant With Shrimp
Ingredients: 1 qt. water, salted; 2 eggplants; 1 c. chopped onion; 1/2 c. chopped green onions; 1/2 c. chopped bell pepper; 1/2 c. chopped celery; 1 Tbsp. chopped parsley; 2 pods minced garlic; 2 bay leaves; 1/2 tsp. thyme; 2 lb. medium shrimp, chopped; 1/2 c. chopped ham; 3/4 c. Italian bread crumbs; 1/4 c. oil; 1 stick butter

15 ingredients

8 steps

Ingredients

1 qt. water, salted
2 eggplants
1 c. chopped onion
1/2 c. chopped green onions
1/2 c. chopped bell pepper
1/2 c. chopped celery
1 Tbsp. chopped parsley
2 pods minced garlic
2 bay leaves
1/2 tsp. thyme
2 lb. medium shrimp, chopped
1/2 c. chopped ham
3/4 c. Italian bread crumbs
1/4 c. oil
1 stick butter

Directions

1

Peel eggplant; take out as many seeds as you can with spoon. Cut into blocks; add to boiling water.
2

When tender, drain, saving some liquid.
3

In another pot, put oil and butter and melt.
4

Add vegetables and cook until wilted.
5

Add shrimp and ham and saute on slow fire for 1/2 hour.
6

Add eggplant, rest of seasoning and bread crumbs and simmer for 1/2 hour, stirring constantly.
7

If it appears dry, add some eggplant water.
8

Add cayenne and salt to taste.