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Shrimp and Eggplant Casserole

1 c Onions,chopped
1 c Green bell pepper,chopped
1 c Celery,chopped
4 c Eggplant,peeled,diced(1lb)
2 Garlic cloves,crushed
2 tb Butter or margarine
1 lb Shrimp,shelled/deveined
2 c Rice,cooked
1 tb Worcestershire sauce
2 ts Salt
1/2 ts Black pepper
1/2 ts Thyme
3/4 c Mayonnaise
1 c Bread crumbs,buttered,soft


In large skillet, cook onions, bell pepper, celery, eggplant and garlic in butter until vegetables are crisp-tender. Stir in remaining ingredients except bread crumbs; turn mixture into lightly buttered shallow 2-quart casserole and top with bread crumbs. Bake in preheated 350'F. oven 45 minutes.


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