Alex Patout's Eggplant Dressing

• 1 pound raw shrimp
• 3/4 pound butter
• 3 medium-large onions, finely chopped
• 2 green peppers, finely chopped
• 1 stalk celery, finely chopped
• 4 large eggplants
• 3/4 teaspoon cayenne
• 3/4 teaspoon white pepper
• 3/4 teaspoon black pepper
• Salt to taste
• 3 dashes hot pepper sauce
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/2 pound crab meat
• 1/4 cup each chopped green onion and parsley
• 1 cup oil, approximately

1. Peel shrimp; set aside.
2. Cover shells with 2 cups water; boil to reduce to 1 cup.
3. Strain; set stock aside.
4. Heat butter in large skillet; add onion, peppers and celery.
5. Cook slowly, 15 minutes, until mixture is very soft.
6. Peel and cut two eggplants into 3/4-inch cubes; place in saucepan with water to cover half way up eggplant.
7. Cook until eggplant is tender, about 7 minutes; drain to remove as much water as possible; puree.
8. Add eggplant, stock and seasonings to sauteed vegetables; cook over medium-low heat about 20 minutes.
9. Add shrimp; cook 7 to 10 minutes over moderately high heat until shrimp are pink.
10. Add crab meat; heat through.
11. Stir in green onion and parsley.
12. Peel and slice remaining eggplant into 12 1/2-inch-thick slices.
13. Brown in hot oil.
14. Repeat until all slices are done.
15. Drain.
16. Serve dressing over slices of fried eggplant.

shrimp, butter, onions, green peppers, celery, eggplants, cayenne, white pepper, black pepper, salt, pepper sauce, thyme, dried basil, oregano, crab meat, green onion, oil

Taken from cooking.nytimes.com/recipes/6229 (may not work)