Peel and finely chop eggplants; add onions, celery, bell pepper and butter;
cook in a heavy saucepan over a very low fire for 1-1/2 hours. Do not
brown. Add shrimp and crabmeat; continue to cook over low fire until shrimp
are cooked, about 10 minutes. Remove from fire and add bread crumbs. Mix
well. Dish into individual casseroles or one large casserole. Bake in 350
degree oven until top is golden brown and mixture is bubbly. Serve while
piping hot. This dish freezes well.
BLAIR HOUSE
1316 SURREY STREET
LAFAYETTE, LA
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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