Eggplant & Shrimp Dressing.

From Muriel's Jackson Square......

Eggplant & Shrimp Dressing

1 LB. eggplant, peeled and diced
3 oz. bell pepper, diced
2 oz. celery, diced
4 oz. onion, diced
4 oz. tomato, diced
.25 oz. fresh basil, chiffonade
¾ lb. shrimp, peeled
1 cup French bread, diced
½ cup of seafood stock
.25 oz. chopped garlic
.25 oz. parmesan cheese
½ cup of bread crumbs

Sauté onions, pepper and celery until softened. Add eggplant, garlic and tomato, sauté for 1 minute. Add shrimp and basil. Cook until shrimp are almost done. Add seafood stock and French bread. Add parmesan cheese and season with salt and pepper. Bake in 2 inch deep pan at 375 for 20 minutes.