Francine's Texas Cuisine

 

Eggplant on Parade   1 large eggplant 1 cup raw rice 2 tablespoons Worcestershire sauce 1/4 cup bacon drippings 1 small bell pepper, chopped 2 pieces celery, chopped 2 drops Tabasco sauce 1 can shrimp, drained - see NOTE 2 cups hot water 3 beef bouillon cubes dissolved in hot water 1 medium onion, chopped   Peel eggplant and cut in pieces. Cook, covered in small amount of water until tender. Drain. Fry onion, pepper, and celery until transparent in bacon drippings. Remove from fire, add cooked eggplant and all other ingredients. Grease 2 quart casserole. Cover tightly and bake at 375 degrees for 1 hour and 15 minutes. NOTE: May use 1/2 pound ground meat or 1/2 pound chopped chicken livers instead of shrimp. Be sure to sauté the meat or livers in bacon drippings a few minutes before onions.

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