Baked Eggplant and Shrimp

• 1/4 cup olive oil
• 1 medium eggplant peeled and cut into 1" cubes
• 1-1/2 teaspoons salt
• 1/2 teaspoon cayenne
• 1/4 teaspoon freshly ground black pepper
• 1 cup chopped onions
• 1/4 cup chopped bell peppers
• 1/4 cup chopped celery
• 1/2 pound medium shrimp , peeled, deveined and cut into 1" pieces
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 3 tablespoons minced garlic
• 2 cups water
• 2 tablespoons chopped parsley
• 1 cup dried fine bread crumbs
• 1/2 cup grated Parmesan

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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