1 1/2 lbs. eggplant
4 tbsp. olive oil
1 med. onion chunks
1 green pepper, cut
1 c. diagonally cut celery
2 cloves garlic, cut
1 (16 oz.) can tomatoes in juice
1/4 c. Italian bread crumbs
1 1/2 c. cooked shrimp
6 oz. pkg. Mozzarella cheese, shredded
1/2 c. slivered almonds

Peel and cut eggplant in thick slices. Quarter. Toss with salt. Let stand in colander 15 minutes. Rinse. Drain. Grease 7x11 inch baking dish.

Heat 2 tablespoons oil in pan. Add onion, green pepper and celery. Cook 6 minutes. Place in separate dish. Add remaining 2 tablespoons oil to pan, heat. Add eggplant, cook 5 minutes. Add garlic, cook 1 minute. Add tomatoes with juice boil.

Stir in cooked vegetables. Add crumbs and almonds. Stir in shrimp. Place in greased baking dish. Bake 20 minutes. Sprinkle cheese. Bake 5 minutes. Yields: 7 or 8 servings. Season with soy sauce. Serve on rice. Enjoy!