1 c  Onions,chopped
1 c  Green bell pepper,chopped
1 c  Celery,chopped
4 c  Eggplant,peeled,diced(1lb)
2    Garlic cloves,crushed
2 tb Butter or margarine
1 lb Shrimp,shelled/deveined
2 c  Rice,cooked
1 tb Worcestershire sauce
2 ts Salt
1/2 ts Black pepper
1/2 ts Thyme
3/4 c  Mayonnaise
1 c  Bread crumbs,buttered,soft

1. In large skillet, cook onions, bell pepper, celery, eggplant and garlic
in butter until vegetables are crisp-tender. 2. Stir in remaining
ingredients except bread crumbs; turn mixture into lightly buttered shallow
2-quart casserole and top with bread crumbs. 3. Bake in preheated 350F.
oven 45 minutes.