3 med. or 1 lg. eggplant, peeled and diced
2 tbsp. cooking oil
1/2 c. onions, chopped fine
1/4 c. celery, chopped
1 toe garlic, chopped fine
Salt to taste
Pepper to taste
1/2 c. bread crumbs
1 lb. shrimp, boiled and peeled
Butter

In a medium saucepan, heat oil. Add onions, celery, and garlic. Cook over low heat until onions are wilted. Add diced eggplant and about 1/2 cup water to keep the eggplant from sticking. Salt and pepper the mixture. Cook over low heat about 30 minutes until the eggplant is mushy. Add peeled shrimp. Stir well.

Smother the mixture about 1/2 hour over medium heat until almost all of the water is gone. Be careful not to let mixture completely dry out. Put the mixture in a buttered baking dish and sprinkle with the bread crumbs. Dot with butter and bake in a preheated 350 degree oven for 30 minutes. Serves 4-6.