2 lg. eggplants
1/3 c. finely chopped onions
1/3 c. finely chopped celery
1/3 c. finely chopped bell pepper
1 lb. raw, peeled, med. shrimp
1/2 lb. claw crab meat
1/2 lb. butter
1/2 c. bread crumbs
Salt and pepper to taste

Peel and finely chop eggplants, add onions, celery, bell pepper and butter and cook in a saucepan on very low fire for about 1-1 1/2 hours. Do not brown. Add shrimp and crab meat. Continue to cook on low fire until shrimp are cooked, about 10 minutes. Remove from fire, season to taste and add bread crumbs. Mix well. Dish into individual casseroles or one large casserole. Bake in 350 degree oven until bread crumbs are browned.