Serves:

Ingredients:

4 Green onions, chopped
1 Small green pepper, chopped
1 Clove garlic, minced
3 T Butter or margarine
1 lg Tomato, peeled and chopped
1 1/2 c Water
1/2 ts Salt
1/4 ts Pepper
1 Medium eggplant, peeled and
Cubed
1/2 lb Medium shrimp, peeled and
Deveined

Method:

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.
1 The Southern Heritage Vegetables Cookbook.
Oxmoor House.
Birmingham, Alabama MM Format by John Hartman Indianapolis, IN