We always have a large summer garden where lots of produce lingers into fall. That's when we harvest our onion, bell pepper, tomatoes and eggplant, the main ingredient of this dish. This recipe turns Cajun with the Holy Trinity (onion, celery and bell pepper), shrimp and red pepper flakes. —Barbara Hahn, Park Hills, Missouri
VERIFIED BY Taste of Home Test Kitchen
- 1 medium eggplant, peeled and cut into 1/2-inch cubes
- 3 tablespoons olive oil
- 2 celery ribs, diced
- 1 medium onion, diced
- 1 small green pepper, seeded and diced
- 3 plum tomatoes, diced
- 1 teaspoon crushed red pepper flakes
- 1/2 teaspoon pepper
- 12 ounces uncooked shell-on shrimp (31-40 per pound), peeled and deveined
- 1/2 cup seasoned bread crumbs
- 1-1/2 cups shredded part-skim mozzarella cheese
- 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. Yield: 4 servings.
Originally published as Ragin' Cajun Eggplant and Shrimp Skillet in Taste of Home September/October 2017