1/2 c. shortening (butter)
1/2 lb. raw shrimp, peeled, deveined
1 garlic bud, minced
1 sm. onion, minced
1/2 med.-sized sweet pepper, chopped
1/4 c. parsley, minced
2 bay leaves
1/2 tsp. crushed thyme
1 lg. eggplant
1/4 c. water
1 tsp. salt
1/4 tsp. pepper
1/2 c. dry bread crumbs

Melt shortening in heavy skillet and saute shrimp about 10 minutes. Remove shrimp to chopping surface and cut into pieces, reserving a few whole ones for garnishing the top. Add garlic, onion, sweet pepper, parsley, bay leaves and thyme to skillet and cook, stirring constantly, about 2 minutes.

Cut top from eggplant and peel. Chop pulp well and add to seasonings in skillet. Add water and salt and pepper; cover and cook for 5 minutes. Add chopped shrimp and bread crumbs (reserving about 1 or 2 tablespoons to sprinkle over the top) and mix well.

Place in baking dish. Top with whole shrimp and crumbs. Bake 20 minutes at 400 degrees. Serves 4-5.