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Smothered Eggplant with Shrimp

4 green onions, chopped
1 small green pepper, chopped
1 clove garlic, minced
3 tablespoons of butter or margarine
1 large tomato, peeled and chopped
1 1./2 cups of water
1/2 teaspoon of salt
1/4 teaspoon of pepper
1 medium eggplant, peeled and cubed
1/2 pound of medium shrimp, peeled and deveined

Sauté onion, green pepper and garlic in butter in a large skillet until tender. Add tomatoes, water, salt, and pepper; cover and cook over low heat 15 minutes, stirring occasionally.

Stir in eggplant and shrimp; cook, uncovered, over medium heat 10 minutes. Yield: 4 to 6 servings

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