Serves 8-12 people
Ingredients:
- 4 quarts chopped eggplant
- Salted water to marinate eggplant
- 1 cup Sauterne wine or dry white wine
- 2 cups of water
- 2 tablespoons of Worcestershire Sauce
- 2 teaspoons of Louisiana Hot Sauce
- 1 tablespoon of soy sauce
- 1 tablespoon of olive oil
- 2 cups of chopped onion
- 1 cup chopped bell pepper
- 1 cup chopped parsley
- 1 teaspoon of garlic powder
- 1 teaspoon of celery salt
- 1 teaspoon of butter-flavored salt
- Salt
- 1 cup shrimp
- 1 cup tuna
- 2 eggs
- Progresso bread crumbs
Instructions:
Preheat the oven to 350 degrees.
Marinate the eggplant in the salted water, rice, and drain. Cook the eggplant in a mixture of wine, water, Worcestershire, hot sauce, and soy sauce, until it can be mashed. Pour it into a colander saving the juice.
Saute the onions, bell pepper, and parsley in olive oil until clear or tender. Add onion power, garlic powder, celery salt, butter-flavored salt, and salt to taste.
Combine this mixture, the shrimp and the tuna with the eggplant. Mix well, using a little of the juice that was saved for extra flavor.
Beat the eggs and fold in. Place in a buttered casserole dish, and top with bread crumbs. Bake in the preheated over 45 minutes to an hour.