Yield: 4 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 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