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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 10 |
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From an old Dallas Cowboy Wives cookbook, this is wonderful served over hot cooked rice. Ingredients:
1 medium eggplant |
1 tablespoon salt |
1/4 cup olive oil |
2 large onions |
3 garlic cloves, crushed |
1 medium red pepper |
1 medium green pepper |
4 medium zucchini |
3 medium tomatoes |
1/4 teaspoon thyme |
1/4 teaspoon oregano |
1 bay leaf |
salt and pepper |
1 lb raw peeled and deveined shrimp |
2 tablespoons chopped parsley |
Directions:
1. Cut eggplant into 1/2-inch thick slices, then into chunks. Sprinkle with 1 tablespoon salt and let stand 30 minutes. Dry thoroughly.
2. Peel and slice onions. Core both peppers and cut into 1/2-inch pieces. Peel the tomatoes and cut into coarse cubes.
3. Heat oil in a large frying pan and saute onions and garlic for 2 minutes.
4. Add peppers and cook for 2 minutes more.
5. Add eggplant and brown lightly on both sides, about 3 minutes.
6. Add zucchini, tomatoes, thyme, oregano, bay leaf, and salt and pepper to taste. Simmer gently, uncovered, for 40 minutes. Stir often to baste vegetables with liquid while cooking.
7. Add shrimp and bring to a boil. Cover and reduce heat, and simmer for 3 minutes.
8. Remove from heat and remove bay leaf. Serve over hot cooked rice.
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