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Shrimp, Eggplant and Rice Casserole



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Shrimp, Eggplant, and Rice Casserole

Tom Fitzmorris

Serves four

”I adapted this recipe from one of the monthly offerings from Jerald
Horst, who is with the LSU Agricultural Center, specializing
in fisheries...
Anyway, this dish sounded offbeat to me -- rice and eggplant don't
come together often. On the other hand, shrimp and eggplant are
natural partners.
When making this, measure the ingredients carefully. The amount
of liquid is critical to making sure that the rice cooks properly.”

1 large eggplant, peeled and cut
into one-inch cubes
1/3 cup extra-virgin olive oil
2 cloves garlic, crushed
1/4 tsp. crushed red pepper flakes
1 medium onion, chopped
2 ripe fresh tomatoes, peeled,
seeded, and chopped
3/4 cup uncooked rice
1 pound small, peeled shrimp
1 teaspoon salt
1/4 teaspoon dried basil
4 sprigs fresh parsley leaves,

1. Sprinkle the eggplant cubes with salt and place into a colander. Fit a bowl about the same size as the colander on top of the eggplant, and weigh it
down lightly. Put the whole apparatus into the sink. After a half-hour,
rinse the salt off the eggplant and drain.
2. Heat the olive oil in a large saucepan over high heat until it shimmers.
Add the red pepper flakes and crushed garlic cloves. Sauté until the
garlic is brown around the edges. Remove and discard the garlic.
Add the eggplant and onions, and sauté until the eggplant has
browned at the edges.
3. Add the tomatoes, rice, shrimp, salt, basil, and 1/4 cup of water. Bring
to a light boil, stir well, and cover the saucepan. Put it into a preheated
350-degree oven, lower the heat to low, and cook for 30-35 minutes,
until the rice is tender.
4. Sprinkle with chopped parsley and, if you like, grated Parmigiano

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