Serves 4 to 6.

1 eggplant, peeled and sliced into chunks

1 (10-oz.) can Ro-tel tomatoes

1 (10-3/4-oz.) can low-sodium cream mushroom soup

1 stalk celery, sliced

1 lb. shrimp, peeled

1/2 cup canned french-fried onion rings

8 tart shells, baked

1. Put eggplant chunks into slow cooker. Add Ro-tel tomatoes and cream of mushroom soup.

2. Add in celery and cook on Low for 4 to 6 hours. Add in shrimp during last hour of cooking, turning cooker to High while shrimp is cooking.

3. Remove from cooker and spoon into shells or over fettuccine noodles. Top with french-fried onion rings and serve.