Skillet Shrimp Ratatouille Over Rice Recipe

ingredients

1 large eggplant, cut into 1/2-inch cubes
1/4 teaspoon salt
2 tablespoons crumbled basil
2 green bell peppers, seeds removed, roughly chopped
1 teaspoon garlic salt, or more to taste
2 large onions, sliced and separated in rings
1/2 cup chopped parsley
1 can (29 ounce size) drained tomatoes
2 tomatoes, cut into cubes
2 cans (6.5 ounce size) shrimp
rice, or mashed potatoes, optional

directions

Spread cubed eggplant in a single layer on paper towel. Sprinkle with salt and let stand 20 minutes. Eggplant will "sweat". Pat dry with paper towel.

Mix all ingredients except shrimp and rice or potatoes in a large skillet; simmer, uncovered, slowly 25 to 30 minutes or until volume is reduced.

Stir in shrimp, and continue simmering until mixture is thick. Serve hot over rice or mashed potatoes.

nutrition data

Nutritional data has not been calculated yet.

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