Recipe - Saute Of Squid Shrimp And Eggplant

2 md Eggplants
Salt
1 small Squid; cleaned
16 lg Shrimp
1 Red bell pepper
1 Green bell pepper
4 Tomatoes
Olive oil
3 Garlic cloves; minced
1 teaspoon Chili powder
1 Lemon (juice only)

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

Created by: Bob Brody, Sheraton Harbor Island West, San Diego (C) 1992 The
Los Angeles Times
Posted to EATL Digest 19 Sep 96

Date: Fri, 20 Sep 1996 08:52:19 0500

From: LD Goss ldgoss@METRONET.COM