Stuffed Eggplant With Shrimp

• 1 qt. water, salted
• 2 eggplants
• 1 c. chopped onion
• 1/2 c. chopped green onions
• 1/2 c. chopped bell pepper
• 1/2 c. chopped celery
• 1 Tbsp. chopped parsley
• 2 pods minced garlic
• 2 bay leaves
• 1/2 tsp. thyme
• 2 lb. medium shrimp, chopped
• 1/2 c. chopped ham
• 3/4 c. Italian bread crumbs
• 1/4 c. oil
• 1 stick butter

1. Peel eggplant; take out as many seeds as you can with spoon. Cut into blocks; add to boiling water.
2. When tender, drain, saving some liquid.
3. In another pot, put oil and butter and melt.
4. Add vegetables and cook until wilted.
5. Add shrimp and ham and saute on slow fire for 1/2 hour.
6. Add eggplant, rest of seasoning and bread crumbs and simmer for 1/2 hour, stirring constantly.
7. If it appears dry, add some eggplant water.
8. Add cayenne and salt to taste.

water, eggplants, onion, green onions, bell pepper, celery, parsley, garlic, bay leaves, thyme, shrimp, ham, italian bread crumbs, oil, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=702509 (may not work)