Shrimp And Eggplant Casserole - cooking recipe

Ingredients

2 medium eggplants, parboiled and drained
1 c. chopped celery
1/2 c. bell pepper (optional)
1 can cream of mushroom soup
1 c. rice, undercooked (measure after cooking)
1/2 lb. sharp or mild Cheddar cheese, grated
1 medium onion, chopped
1/4 c. olive oil
1 c. buttered bread crumbs

Preparation

Saute
shrimp in oil
until
pink.
Remove
shrimp
and saute onion, celery and bell
pepper.
Add
rice to shrimp and eggplant mixture.
Pour into
buttered 2 1/2 quart dish.
Pour soup over top.
Top with grated cheese and then buttered bread crumbs.
Bake at 350\u00b0 for 25 minutes.