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Smothered Eggplant With Shrimp

Yield 4 to 6 servings


  • 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

How to Make It

  1. 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.

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

Oxmoor House Homestyle Recipes