EGGPLANT CASSEROLE

1/2 stick (1/4 cup) butter
1 tbsp. olive oil
1 onion, chopped
1/4 cup green pepper, chopped
5 cloves garlic, chopped
1/2 tsp. thyme
2 eggplants, cubed
1/2 cup bread crumbs (plus more for top)
1 lb. small shrimp
Salt and pepper to taste
1 egg
Cayenne pepper to taste

Preheat oven to 350 degrees F.

Heat butter and oil in a skillet. Add onion, green pepper, garlic, salt and pepper and saute. Add thyme. Stir.

Add eggplant to ingredients and cook until eggplant softens, stirring often.

Add bread crumbs and shrimp. Cook about 15 minutes or until shrimp are pink.

Beat egg and add to mixture, stirring quickly so egg does not solidify. Place in casserole. Sprinkle bread crumbs over mixture.

Bake in 350 degree oven for 25 minutes.