3 lg. eggplants, peeled & chopped in pieces
3 med. sized onions, chopped
3 med. sized green or bell peppers, chopped
3 c. bread soaked in water, then squeezed dry
2 lbs. fresh shrimp (or fresh pork meat, chopped fine)
2 rounded tablespoons lard
1/2 lb. bacon, chopped & fried
Italian bread crumbs

Peel eggplants and chop, boil in plenty of water until tender. When cooked, drain eggplants and place in a large bowl.

In an iron skillet, with melted lard in it, saute the onions until the edges are brown, then put in the shrimp, or pork, and the eggplant that you have boiled and drained. Then, stirring all the while, put in the soaked bread that has been squeezed dry, and the chopped green or bell peppers which have been chopped. Fry for 15 more minutes, approximately Then, with a slotted spoon, so that the grease can drain off, transfer the cooked ingredients well. Then transfer to a large greased casserole dish the contents of the skillet. Spread out evenly and top with Italian bread crumbs. Dot bread crumbs with pieces of butter, and the pieces of chopped, fried bacon.

Bake for about 20 minutes in a 350 degree oven until casserole is heated through and bubbly and the butter has melted on top of the bread crumbs. This dish requires careful cooking. Yield: 1 large casserole.