2 med. eggplants
1 c. crabmeat
Salt and pepper
6 tbsp. olive oil
2 diced onions
2 tsp. paprika
1 tbsp. tomato paste
2 tomatoes
1/2 tsp. oregano
Pinch of cayenne
Few drops Tabasco
2 tbsp. grated Gruyere cheese
2 tbsp. melted butter

Cut eggplants in half lengthwise. Score surface with knife and sprinkle with salt. Let stand 30 minutes. Rinse to remove excess salt and dry with paper towel.

In a skillet, fry eggplants cut side down until brown. Cook remaining ingredients until thick and pulpy. Scoop out flesh from eggplant, reserve shell. Add flesh to tomato mixture and cook 3 minutes. Flake crab meat, add to mixture and heat thoroughly. Put in shells, sprinkle with melted butter and cheese. Bake 7 minutes at 425 degrees.