1/2 stick butter
2 stalks celery, chopped
1 lg. onion, chopped
1 sm. bell pepper, chopped
6 c. cooked eggplant
1 tsp. Worcestershire sauce
4 slices bread, wet
2 1/2 c. shrimp, cut in pieces
1 c. sharp Cheddar cheese, grated
1/2 c. ripe olives, chopped (optional)
Cracker or bread crumbs
Cayenne pepper, to taste
Salt, to taste

Saute celery, onion and bell pepper in butter until it's tender. Add eggplant, Worcestershire sauce and wet bread. Simmer for 5 minutes. Add shrimp and continue simmering until shrimp change color. Remove from heat. Add cheese and olives, stirring until cheese is melted and blended. Add pepper to taste. Be cautious about adding salt; it may not be needed. Pour into buttered 7 x 12 inch baking dish. Sprinkle with bread or cracker crumbs and bake in 375 degree oven for 30 minutes.