2 lbs. eggplant
2 med. onions
1 med. green onion
4 toes garlic
1/2 c. parsley
3 tbsp. oil
1 lb. ham, diced
2 c. raw peeled shrimp
2/3 c. Italian flavored bread crumbs
1/4 c. Romano cheese
1 tbsp. salt
1/2 tbsp. black pepper

Peel eggplant, cut into chunks and boil until quite soft. Drain. Heat oil in Dutch oven. Finely chop onions, green pepper, garlic and parsley. Fry in oil over medium heat until tender. Add ham and fry for 15 minutes. Add shrimp and fry for 25 minutes.

Add eggplant, bread crumbs, salt and pepper. Fry for 10 minutes, stirring frequently. Mix in cheese. Put in 2 quart casserole and top with 2 tablespoons seasoned bread crumbs and dot with butter. Bake at 350 degrees for 30 minutes. Serves 6-8.