Smothered Eggplant With Shrimp

Oxmoor House
4 to 6 servings


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4 green onions, chopped
1 small green pepper, chopped
1 clove garlic, minced
3 tablespoons butter or margarine
1 large tomato, peeled and chopped
1 1/2 cups water
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium eggplant, peeled and cubed
1/2 pound medium shrimp, peeled and deveined


Sauté onion, green pepper, and garlic in butter in a large skillet until tender. Add tomato, water, salt, and pepper; cover and cook over low heat 15 minutes, stirring occasionally.

Stir in eggplant and shrimp; cook, uncovered, over medium heat 10 minutes.

Created date

February 2010