*  Exported from  MasterCook  *
 Recipe By     :
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Seafood
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      medium        Eggplants
    1      small         Squid -- cleaned
   16      large         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 1/4-inch-thick slices lengthwise. Sprinkle with salt
 on both sides and chill 1 hour to allow bitter flavors to leach out. Cut into
 1/4-inch strips, reserving 4 whole slices. Cut body of squid into 1/2-inch
 diagonal slices. Keep tentacle section whole. Reserve. Shell and devein shrimp.
 Cut peppers into 1/8-inch 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
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