Eggplant Casserole With Ham And Shrimp - cooking recipe

Ingredients

2 medium eggplants
2 teaspoons salt
4 slices bread (day old)
1 cup water
2 tablespoons olive oil
1 medium onion
1 bell pepper
3 garlic cloves
1 cup ham
1 lb medium raw shrimp, shelled
2 -3 bay leaves
salt
pepper
1 cup breadcrumbs

Preparation

Cut eggplants in chunks. Place in pot of boiling water, with 2 teaspoons of salt. Boil until tender. Drain. Rinse with cold water. Remove peel and set aside.
Soak bread (I love to use different types, recently used sun-dried tomato bread.yummy) in water. Dice onion, pepper and garlic.
Preheat oven to 350 degrees. In large skillet, heat olive oil. Saute onion, bell pepper and garlic until onion is translucent. Add eggplant and saute about 5 minutes. Squeeze water from bread, and add to veggies. Saute 2-3 minutes. Add ham and shrimp. Saute until shrimp turn pink. Salt and pepper to taste. Add bay leaves.
Turn into lightly oiled/sprayed casserole pan. Top with bread crumbs. Bake until bubbly and bread crumbs are browned (approx. 25-30 minutes).