*  Exported from  MasterCook  *

                   Saute of Squid, Shrimp and Eggplant

Recipe By     : Bob Brody, Sheraton Harbor Island West, San Diego
Serving Size  : 4    Preparation Time :0:00
Categories    : Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      md            Eggplants
                        Salt
   1      sm            Squid -- cleaned
  16      lg            Shrimp
   1                    Red bell pepper
   1                    Green bell pepper
   4                    Tomatoes
                        Olive oil
   3      cl            Garlic -- minced
   1      ts            Chili powder
   1                    Lemon -- juice of

Peel eggplants and cut into 1/4"-thick slices lengthwise. Sprinkle
with salt on both sides and chill 1 hour to allow bitter flavors to
leach out. Cut into 1/4" strips, reserving 4 whole slices. Cut body
of squid into 1/2" diagonal slices. Keep tentacle section whole.
Reserve. Shell and devein shrimp. Cut peppers into 1/8" strips. Peel
and seed tomatoes and chop coarsely.

Heat 2 tb olive oil in skillet until hot. Add reserved 4 whole slices
eggplant and cook until golden brown on both sides. Do not overcook.
Remove from heat and keep warm.

Reduce heat and add pepper strips and garlic, adding more oil as
needed. Saute 1 minute. Add squid, reserved tentacles, shrimp and
eggplant strips. Cook until shrimp turn pink. Add chili powder and
tomatoes. Continue to simmer gently. Add salt and lemon juice to
taste. Remove from heat. Place slice of eggplant on each plate. Spoon
shrimp mixture over eggplant.

Recipe FROM: The Los Angeles Times, 1992


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