Shrimp and Eggplant dish
3-4 stalks Celery
1 Quart chopped Tomatoes
1 Quart chopped Onions
2 Cups chopped Bell Pepper
1 Cup chopped Parsley
3 Eggplant: peeled, chopped in large chunks, boiled in salted water, drained
2 pounds shrimp, peeled
1/4 teaspoon granulated Garlic
1/4 teaspoon Red Pepper
1/4 teaspoon White Pepper
1/4 teaspoon Black Pepper
1/4 teaspoon Basil
1/4 teaspoon Rosemary
1/8 teaspoon Thyme
3 Bay Leaves
(Olive Oil to saute)
Saute the Celery, Tomatoes, Onions and Bell Pepper and Parsley in Olive Oil.
Add the Eggplant and seasonings. Add a bit of water if needed to simmer the veggies until tender and the flavors mingle. Add the shrimp and simmer until done.
You can prepare the dish as a hot casserole, putting the vegetable mixture in a casserole dish, topping with the shrimp and with buttered bread crumbs. Bake in a hot oven til the shrimp are done and the crumbs are brown.
My dad prefers the dish as a casserole, with plenty of black pepper added on top of the shrimp.
In the original recipe, the quantities were reduced, calling for only a single eggplant, one onion, one can of tomatoes, a quarter cup of parsley, etc. In recent years, I make this in large batches, freezing it for later use. My dad and I both like it served over pasta or rice. It’s also nice as a side dish (minus the shrimp, if you like) at family gatherings. The original recipe called for bouquet garni, which I didn’t have one day, so I substituted the basil, rosemary and thyme.
A fruit is a vegetable with looks and money.
Plus, if you let fruit rot, it turns into wine,
something Brussels sprouts never do.
P. J. O'Rourke, humorist