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1
Eggplant should be in 1/2 inch cubes.
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2
Sprinkle lightly with salt and set aside.
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3
Toast the spices in a medium hot skillet until just fragrant.
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4
Do not brown.
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5
Remove to a bowl to cool, then grind in a mortar or spice grinder.
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6
Combine the onion and minced garlic and sprinkle lightly with salt.
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7
Rub the toasted bread with the whole garlic clove, and cut into 1/2 inch cubes or croutons.
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8
You should have at least two cups of croutons.
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9
Toast the pistachios in the spice skillet briefly.
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10
Set aside.
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11
Saute the onion and garlic in two tablespoons of olive oil until translucent.
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12
Add the spices and stir well.
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13
Meanwhile squeeze the bitter liquid out of the eggplant and add the eggplant to the onions.
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14
Saute until soft on medium heat adding more olive oil if necessary.
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15
Do this slowly and try not to brown the onions.
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16
Stir frequently.
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17
In another pan, saute the shrimp until just lightly pinked but still raw inside.
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18
In a large bowl, toss the croutons, eggplant onion mix, diced bell pepper, shrimp and parsley, capers, chopped olives and pistachios.
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19
Sprinkle the ouzo over all and toss again.
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20
Divide the mixture into ramekins or one larger casserole dish.
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21
Sprinkle Parmesan on top.
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22
Bake at 400 degrees for 10 minutes in small dishes or 15 minutes in large dish.
