CREOLE EGGPLANT AND SHRIMP

Creole Eggplant with Shrimp
Makes 6 to 8 servings

2 eggplants, peeled, diced in large chunks.
1/2 cup (1 stick) butter
1 onion, diced
1 cup raw peeled shrimp, chopped
1 stalk celery
Creole seasoning (such as Tony Chachere's), to taste
Salt and freshly ground black pepper, to taste
About 1/2 cup bread crumbs

Boil eggplants until soft. Saute onion, chopped shrimp, and celery in butter until softened. Drain eggplant and remove to a large bowl. Mash the eggplant.

Prepare a baking dish by coating it with nonstick spray. Preheat oven to 350 degrees.

Add the sauteed vegetables and shrimp to the eggplant and mix well. Season with the Creole seasoning, salt and pepper. Turn mixture into the prepared dish and sprinkle with bread crumbs.

Bake about 30 minutes, until bubbling slightly at the edges.