“From an old Dallas Cowboy Wives cookbook, this is wonderful served over hot cooked rice.”
READY IN:
1hr 45mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut eggplant into 1/2-inch thick slices, then into chunks. Sprinkle with 1 tablespoon salt and let stand 30 minutes. Dry thoroughly.
  2. Peel and slice onions. Core both peppers and cut into 1/2-inch pieces. Peel the tomatoes and cut into coarse cubes.
  3. Heat oil in a large frying pan and saute onions and garlic for 2 minutes.
  4. Add peppers and cook for 2 minutes more.
  5. Add eggplant and brown lightly on both sides, about 3 minutes.
  6. Add zucchini, tomatoes, thyme, oregano, bay leaf, and salt and pepper to taste. Simmer gently, uncovered, for 40 minutes. Stir often to baste vegetables with liquid while cooking.
  7. Add shrimp and bring to a boil. Cover and reduce heat, and simmer for 3 minutes.
  8. Remove from heat and remove bay leaf. Serve over hot cooked rice.

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