Ingredients
1 medium eggplant, peeled and cut into 1/2-inch cubes3 tablespoons olive oil2 celery ribs, diced1 medium onion, diced1 small green pepper, seeded and diced3 plum tomatoes, diced1 teaspoon crushed red pepper flakes1/2 teaspoon pepper12 ounces uncooked shell-on shrimp (31-40 per pound), peeled and deveined1/2 cup seasoned bread crumbs1-1/2 cups shredded part-skim mozzarella cheese
Preparation
Place eggplant in a large saucepan; add water to cover. Bring to a boil. Reduce heat; simmer, covered, until tender, 3-4 minutes. Drain.
Preheat oven to 350°. In an ovenproof skillet, heat oil over medium-high heat. Add celery, onion and green pepper; saute until tender, about 5 minutes. Reduce heat to medium; stir in tomatoes and eggplant. Saute 5 minutes. Stir in seasonings. Add shrimp and bread crumbs; saute 5 minutes longer, stirring well.
Bake 30 minutes. Remove skillet from oven; top with cheese. Bake 5 minutes more.
