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Eggplant and Shrimp Casserole

1 medium eggplant
2 cups tomatoes, ripe & diced
1 green pepper, diced
1 medium onion, diced
1 cup buttered bread crumbs
2 cups Shrimp, peeled, deveined & chopped
1 tsp. seasoned salt
2 Tbsp. cooking oil


Pare eggplant and cut in 1" cubes. Cook in salted water 8 to 10 minutes then drain. Saute onions, green pepper, seasonings and tomatoes. Add chopped Shrimp; mix well and add drained eggplant; mix. Place in baking dish, covered with buttered bread crumbs and bake 30 minutes at 375 F.


One can Tuna in vegetable oil (6 1/2 oz. size) may be substituted for Shrimp.





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