1 large or 2 medium eggplants
1 red bell pepper,
½ cup celery, chopped
½ yellow onion, chopped
2 Tbsp garlic, chopped or crushed
1 cup Italian seasoned bread crumbs
½ cup chicken stock
1 pound shrimp, peeled
1 cup tasso seasoning ham, diced (or plain ham if you are Tasso- Challenged)
3 Tbsp. Olive oil
Creole seasoning to taste
black pepper to taste
cayenne to taste
Preheat your oven to 350 degrees.
Peel the eggplants and slice them into 1" cubes. Saute your onion, bell pepper, celery and garlic over medium heat. As the onion becomes translucent, add the tasso or ham and continue to saute for 1-2 minutes. Add the eggplant, and chicken stock and bring to a boil. Reduce heat and simmer 3 minutes. Turn off the heat, add the shrimp. Mix thoroughly and remove from the heat. Stir in the bread crumbs slowly, allowing them to absorb the stock. If the overall mixture becomes too dry, carefully add a bit more stock to moisten it. Spread the mixture in a glass pie plate or 9" glass casserole. Bake 20 minutes in the 350 degree oven.
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