Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 4 | Green onions; chopped |
| 1 small | Green pepper; chopped |
| 1 | Clove garlic; minced |
| 3 tablespoons | Butter or margarine |
| 1 large | Tomato; peeled and chopped |
| 1½ cup | Water |
| ½ teaspoon | Salt |
| ¼ teaspoon | Pepper |
| 1 medium | Eggplant; peeled and Cubed |
| ½ pounds | Medium shrimp; peeled and Deveined |
Saute 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.
Posted to recipelu-digest Volume 01 Number 233 by RecipeLu <recipelu@...> on Nov 09, 1997