4 lg. eggplants
2 lg. onions
1 lg. bell pepper, chopped
3 cloves garlic, minced
1 1/2 lbs. shrimp
1 can (8 oz.) lump crabmeat
6 slices bread or 1/2 loaf stale French bread
2 eggs
1/2 c. bread crumbs
Milk
1 stick butter

Boil eggplants until tender. Remove pulp from shells and mash, then put aside.

Melt butter in large thick pot and cook until transparent. Add shrimps and crab meat and cook for 10 minutes.

Beat 2 eggs together in a bowl. Moisten the bread in the egg adding enough milk to make the bread mushy. Put the soaked bread into pot and cook 10 more minutes. Add eggplants, salt, black and red pepper to taste. Cook about 40 minutes longer with a cover. Remove cover to stir. Place in lightly buttered casserole dish. Top with bread crumbs and bake 30 minutes.