6 med. eggplants
4 green peppers, chopped
4 med. onions, chopped
1/2 c. chopped celery
3 garlic cloves, crushed
4 tbsp. butter
1 lb. sm. shrimp, shelled
1 lb. white lump crab meat, flaked
1/2 c. chopped parsley
Salt and pepper to taste
Bread crumbs

Cut tops from eggplants and scoop out pulp, leaving a 1/2 inch shell. Drop pulp into small amount of boiling water or stock and cook until tender. Drain well, mash, and set aside.

Saute the peppers, onions, celery, and garlic in butter until soft. Add eggplant to mixture and cook over medium heat until most of the water is evaporated. Add shrimp and cook for 20 minutes more.

Turn into a large bowl and fold in crab meat, parsley, salt, and pepper. Cool. Blend in enough bread crumbs to make a firm stuffing. Fill shells, sprinkle tops with bread crumbs and paprika. Dot with butter and cover with caps. Bake at 350 degrees in a small amount of water until filling is heated through. Serves 6.