1 eggplant
1 small onion
1/4 red pepper
1/4 green pepper
1 (6 oz.) can minced clams (do not drain)
2 (6 oz. ea.) cans crab meat, drained
3 bacon slices
2-3 cups Italian style bread crumbs (Progresso)
pepper, to taste (black or hot)

Cut eggplant into pieces and boil in salted water until soft. While eggplant is boiling, prepare remaining ingredients.

Mince onion and peppers by hand or food processor, set aside. Chop bacon into bits and sauté on medium-high heat in pan until browned and fat is rendered. Remove bacon and set aside. Drain fat from pan and set back on high heat.

Add the can of minced clams with juices and cook until juice has evaporated. Drain eggplant and remove as much water as possible. Puree eggplant in food processor, or you can use a potato masher, as well.

Mix eggplant, onion and peppers mix, bacon bits, pepper to taste, clams and crab meat. Add bread crumbs until mixture firm enough to form patties (may need more or less bread crumbs depending on how big eggplant is).

Pan fry patties in oil and brown on both sides. Place patties in a baking pan and bake at 400°F for 10 to 15 minutes.

Note: The baking step can be omitted if you made thin patties, or you can choose to put them in oven still.

Submitted by: Wesline J.