Eggplant Casserole (version XXIII)

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4 eggplants, cooked
1 stick margarine
1 onion, chopped
1 bell pepper, chopped
1 celery stalk, chopped
1 can cream of mushroom soup
1 1/2 cup rice, cooked

Sautè onions, celery, and bell pepper in margarine until wilted. Add eggplants and cook for a while. Add cream of mushroom, shrimp (if desired) and cook for about 10 minutes.

Add cooked rice. Put into a 2 quart casserole dish, cover and bake for about 20-25 minutes.

Makes: 6 servings

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