Smoked Sausage, Shrimp & Eggplant

By adding a small amount of sugar to this dish you will cut the any bitterness you may get from the eggplant or tomatoes. Ingredients: 1/2 pound smoked sausage, diced 2 cups diced onion 1 cup diced bell pepper 1 cup diced celery 1 tablespoon minced garlic 1/4 cup dark roux One 10-ounce can diced Rotel tomatoes One 14-ounce can beef broth 3 pounds eggplant, peeled and diced 2 tablespoons sugar 1 teaspoon dried oregano or 1 tablespoon fresh oregano 1 teaspoon dried thyme or 1 tablespoon fresh thyme 1/2 teaspoon dried basil or 1 & 1/2 teaspoons fresh basil 3 bay leaves 1 pound medium shrimp, peeled Directions: 1. Heat large pot over medium heat and cook sausage until browned. Add onion, bell pepper and celery and cook for 5 minutes. Add garlic and roux and cook for 5 minutes until roux dissolves. 2. Stir in Rotel tomatoes, beef broth eggplant, sugar, oregano, thyme, basil and cover pot. Simmer for 30 minutes. Uncover and simmer for an additional 5 minutes. 3. Add shrimp and cook covered for 5 minutes. Uncover pot and simmer for additional 5 minutes. 4. Stir in green onions and parsley. Yields 12 side dishes or 6 entrees. Recipe compliments of Chef Patrick Mould.