Eggplant Casserole - cooking recipe

Ingredients

1/2 c. onion, chopped
1/4 c. green pepper, chopped
1/2 c. parsley, chopped
2 cloves garlic, finely chopped
1/3 c. shortening, melted
1 large eggplant
1 c. tomatoes (canned)
2 bay leaves
1 1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. thyme, crushed
2/3 c. water
1 c. shrimp
3 Tbsp. butter or margarine, melted
3/4 c. dry bread crumbs

Preparation

Saute onion, pepper, parsley and garlic in shortening, until tender.
Chop eggplant pulp.
Add tomatoes, seasonings, water and eggplant to mixture.
Cover and simmer until eggplant is tender. Remove bay leaves.
Add shrimp.
Combine butter and bread crumbs. When putting eggplant mixture in casserole dish, add a little of the bread crumbs.
Top casserole with rest
of crumbs.
Bake at 400\u00b0 for 35 to 40 minutes.