Preheat the oven to 375 degrees.
Heat the oil in a large skillet over medium-high heat.
Add the eggplant, salt, cayenne, and black pepper.
Saute for 2-3 minutes.
Add the onions, bell peppers, and celery and saute for 2-3 minutes more.
Add the shrimp , thyme, oregano and garlic.
Stir and cook for about 1 minute, or until shrimp turn coral.
Add the water and parsley and cook for about 3 minutes, stirring.
Remove from the heat and add the bread crumbs and cheese.
Mix well.
Bake for about 45 minutes, or until bubbly and browned. Serve hot.
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