Garden Shrimp Casserole - cooking recipe

Ingredients

4 cloves garlic
2 large sweet onions
5 medium green peppers
1 medium eggplant
1 1/2 Tbsp. lemon juice
5 small zucchini
5 large tomatoes
1/2 c. olive or corn oil
1 Tbsp. salt
1/2 tsp. freshly ground pepper
2 lb. cleaned shrimp

Preparation

Peel the garlic and mince.
Peel the onions and slice thin, then separate into rings.
Cut the green peppers into 1-inch wedges and discard the seeds and stems.
Peel the eggplant and slice 1/4-inch thick, sprinkle with the lemon juice.
Remove ends from the zucchini and slice thin.
Peel the tomatoes and slice thin. Pour 1/4 cup of the oil in a Dutch oven; then add half the garlic and simmer for 1 minute.
Add half the onions and cook for 1 minute longer without browning.
Combine the salt and pepper and sprinkle a small amount over the onions.
Arrange half the green pepper, eggplant, zucchini, shrimp and tomatoes in layers in the Dutch oven, sprinkling each layer with the salt and pepper mixture, then sprinkle with a small amount of the remaining garlic and oil. Repeat the layers, beginning with onions and ending with the shrimp and tomatoes.
Sprinkle with the remaining garlic and oil.
Bring to a boil, then reduce the heat to a fast simmer and cover.
Cook for 20 minutes.
Remove the cover and cook for 10 to 20 minutes longer or until the green pepper is tender.
Sauce may be thickened with 2 teaspoons flour, if desired.