4 med. sized eggplants
2 lbs. shrimp
1/4 c. cubed ham
2 med. onions
1/2 c. bread crumbs (opt.)
3 tbsp. butter or vegetable oil
Season to taste (salt, pepper, Accent, etc.)

Peel and chop eggplants into 1" cubes. Combine eggplant with onions, on a medium fire, using butter. When eggplant and onions begin to soften, combine shrimp and ham mixture to them. Lastly add bread crumbs if mixture is not thick enough. Cook until shrimp is done, about 1/2 hour.