1 large eggplant
1/2 c. chopped onion
1/4 c. chopped green pepper
1/2 c. chopped parsley
2 cloves chopped garlic
2 eggs, beaten
1 c. cooked and deveined fresh shrimp or 2 small cans shrimp
pinch of salt
pepper to taste
1/2 tsp. thyme (optional)

Cover eggplant with water and cook until tender but not mushy; drain and cool. Cut in two lengthwise. Scoop out inside. Place shells in baking dish. Cut up eggplant pulp. Sauté in small amount of olive oil the onion, green pepper, parsley and garlic. Mix all ingredients together and fill eggplant shells. Top with buttered cracker crumbs.

Bake, uncovered (add very small amount of water to bottom of baking dish) at 300°F for 45 minutes or until brown.

May use cooked and drained lean ground beef instead of shrimp. If so, add 1/2 cup diced, canned tomatoes.