shrimp and eggplant casserole

Ingredients

• 1 cup onions, chopped
• 1 cup green bell pepper, chopped
• 1 cup celery, chopped
• 4 cups eggplant, pared, finely chopped
• 2 - garlic cloves, crushed
• 2 tablespoons butter
• 1 pound shrimp, peeled and deveined
• 2 cups rice, cooked
• 1 tablespoon worcestershire sauce
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1/2 teaspoon thyme
• 3/4 cup mayonnaise
• 1 cup bread crumbs, buttered