Cajun Eggplant Pirogue

CAJUN EGGPLANT PIROGUE
1/2 cup onion chopped
1/4 cup green pepper, chopped
1/2 cup parsley, chopped
2 cloves garlic, finely chopped
1/3 cup shortening, melted
1 large eggplant
1 cup canned tomatoes
2 bay leaves
1 1/2 teaspoons salt
1/2 teaspoon pepper
2/3 cup water
1 cup deveined shrimp
3 tablespoons butter or margarine melted
3/4 cup dry bread crumbs
Saut� onions, green peppers, parsley, and garlic until tender. Wash and cut eggplant in half lengthwise. Scoop out pulp, leaving about 1/4 inch
thickness around the shell. Turn shells upside down in a pan of cold water to prevent discolouration. Chop pulp. Add tomatoes, seasonings, water, and eggplant pulp to saut�ed mixture. Cover and simmer until eggplant is tender. Remove bay leaves from mixture. Add shrimp to mixture.
Combine butter and bread crumbs. When filling shells, alternate a layer of
shrimp mixture and a layer of buttered bread crumbs. Put in baking pan with a small amount of water on bottom to prevent sticking. Bake at 400 degrees F for 35 to 40 minutes.
SERVES 4-6.
 
== Contributed by: ==
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Category:Cathy's Recipes