Eggplant, Shrimp and Feta Bake

Notice I used the word "Bake" in the title...reason being I have some weird aversion to using the word casserole.  I usually shutter at any the thought of eating any dish that has the word casserole in its name.  Maybe its because my only experience with casseroles have been for the most part very unappetizing as they usually contain only ingredients that come out of a can.  By most definitions a casserole is a baking dish which food is both cooked and served in.  Slowly, I am trying to overcome my aversion to the word, but until then we will use the word "bake".  


I remembered a long time ago I had made an eggplant dish from Emeril's Delmonico: A Restaurant With A Past and it was the inspiration for the dish below.  To note, I used green, Sicilian eggplant which is less bitter, contains less seeds, and cooks faster  than your standard purple eggplant.  I suggest if you are using the purple eggplant to either soak the cut eggplant in salted water for 20-25 minutes before cutting or par-boil it.  


For those the readers who live in my area, this is a great way to use some of our fresh gulf shrimp.  This dish really married some of my favorite things together well...eggplant and shrimp.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced 
• 2 cloves garlic, minced 
• 2 medium sized eggplant, diced into 1" pieces
• 2 medium bell peppers, diced into 1/4' pieces
• 1 cup of tomato sauce (I used a cup of tomato sauce that I made previously to be used on a pizza)
• 1/4 cup finely minced fresh flat-leaf parsley
• 1/8 cup finely minced oregano
• 1 1/4 pounds medium shrimp, peeled and deveined
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2/3 cup crumbled feta cheese (about 3 ounces)
• 1 cup of panko breadcrumbs
• 1 tablespoon of butter
• 1/2 teaspoon of red pepper flakes

Directions

Heat the oil in a skillet over a medium-high heat. Add the onion, garlic, peppers, salt, and red pepper flakes and  cook, stirring, until softened, about 3 minutes.  Then add eggplant and cook until softened, about 10 minutes. Add the tomato sauce and bring to a simmer for about 5 minutes.  Add butter, shrimp, parsley, and oregano, cook until shrimp  just barely turn pink.  Taste for salt and pepper.

Remove from the heat. Spray an 8x8 baking dish with cooking spray.   Pour and spread shrimp mixture into the baking dish.Sprinkle the panko and feta over the top. Broil for 5-7 minutes or until breadcrumbs brown.  Allow it to rest for 5 minutes before serving.