1 med. eggplant
2 c. tomatoes, ripe & diced
1 green pepper, diced
1 med. onion, diced
1 c. buttered bread crumbs
2 c. shrimp, peeled, deveined & chopped
1 tsp. seasoned salt
2 tbsp. cooking oil

Pare eggplant and cut in 1" cubes. Cook in salted water 8 to 10 minutes then drain. Saute onions, green pepper, seasonings and tomatoes. Add chopped shrimp; mix well and add drained eggplant; mix. Place in baking dish, covered with buttered bread crumbs and bake 30 minutes at 375 degrees.

One can tuna in vegetable oil (6 1/2 oz. size) may be substituted for shrimp.