Shrimp and Eggplant Casserole

1 c Onions,chopped

1 c Green bell pepper,chopped

1 c Celery,chopped

4 c Eggplant,peeled,diced(1lb)

2 ea Garlic cloves,crushed

2 T Butter or margarine

1 lb Shrimp,shelled/deveined

2 c Rice,cooked

1 T Worcestershire sauce

2 t Salt

1/2 t Black pepper

1/2 t 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 350`F. oven 45 minutes.