shrimp and eggplant casserole

Ingredients For shrimp and eggplant casserole

• 1 c

  onions, chopped
• 3/4 c

  mayonnaise
• 1/2 tsp

  thyme
• 1/2 tsp

  pepper
• 2 tsp

  salt
• 1 Tbsp

  worcestershire sauce
• 2 c

  rice, cooked
• 1 lb

  shrimp, peeled and deveined
• 2 Tbsp

  butter
• 2

  garlic cloves, crushed
• 4 c

  eggplant, pared, finely chopped
• 1 c

  celery, chopped
• 1 c

  green bell pepper, chopped
• 1 c

  bread crumbs, buttered