1/2 cup oleo 2 eggplants (chopped) 1 pound shrimp (chopped) 1/2 cup onions (chopped) 1/2 cup celery (chopped) 1/2 cup bell pepper (chopped) 3 pods garlic (finely chopped) 1 cup bread crumbs 1/2 cup grated cheese 2 tablespoons hot sauce (optional)
Cook chopped eggplant, onions, bell pepper & celery in oleo in covered pot for 20 minutes. Add finely chopped garlic and shrimp. Cook 10 minutes. Pour into casserole, top with bread crumbs and cheese. Bake in 325 degree oven about 10-15 minutes.