1 onion, chpd. ¼ tsp. black pepper 2 lg. eggplants ¼ tsp red pepper 2 medium tomatoes, peeled & chopped 1 lb. fresh shrimp, peeled & cut ½ cup bread crumbs 1 bell pepper, chpd. 6 oz. lowfat mozzarella cheese 1/3 c. chpd. celery 1/8 c. cooking oil 1 T. marjoram
Peel and cut eggplant and boil until tender. Drain and saute' eggplant in oil with bell pepper, celery, and onions for about 10 minutes. Add shrimp, tomatoes, seasonings, and bread crumbs. Cook 10 minutes. Pour into baking dish and bake at 350 degrees for 35 minutes. Remove and spread mozzarella cheese on top. Return to oven and let cheese melt.