During summer when eggplants were plentiful and shrimp were to be had, Momma would make this simple eggplant dressing. Cooking for 9 children always kept Momma busy.
Peel the eggplant and cut in large cubes. Remove the seeds if needed.
Dissolve the bouillon cubes in 1/4 cup hot water
Pour oil in a medium skillet. Add the eggplants, onion, bell pepper, dissolved bouillon cubes and water.
Over medium heat, stirring occasionally, cook the eggplant until the onion and eggplant turn clear. Most of the water added to facilitate the cooking process will have evaporated. This usually takes 20 to 25 minutes.
Add salt and cayenne to taste.
Add the peeled shrimp and parsley to the eggplant mixture.
Cook approximately 10 - 12 minutes or until shrimp are pink.
Remove from heat and add rice to desired consistency.
Soaking the eggplant in water 10 minutes before cooking will remove the possible bitterness in the eggplant.
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