Ingredients:
 

2 large eggplants
1 Tbsp. cooking oil
1 medium onion, chopped
1 bunch shallots, chopped
½ green pepper, chopped
1 toe garlic, minced
½ lb. Crabmeat
1 lb. Shrimp, peeled and chopped
1 tsp. Worcestershire sauce
2 Tbsp. chopped parsley
1 cup Italian seasoned breadcrumbs
salt
black pepper
cayenne pepper

Directions:
IMPORTANT! Do not prepare the eggplant until you are ready to cook it;  it will turn dark on exposure to air.  Do not cook any ingredient in this recipe in black iron.  Contact with black iron will cause this recipe to be an unappetizing dark color instead of the beautiful colors it should be.

Peel the eggplant and cut in into 1-inch cubes.  Place it into a pot large enough to cover the eggplant with water.  (Being spongy and light, it will float, but don’t be concerned.)  Add 1 tsp. Sugar.  Boil until soft (approximately 30 minutes.), stirring occasionally.  Drain.  Sauté the onion, shallots, and bell pepper in oil until they are soft but not brown.  Add the garlic, shrimp, and crabmeat.  Cook until the shrimp are pink, and then add the Worcestershire sauce and parsley.  Salt and pepper to taste.  Add the bread crumbs and cook on a low fire for 15 minutes, turning often.
Transfer to baking dish; cover with breadcrumbs, and dot with butter.  Place on the top shelf on a 350F oven until the bread crumbs brown.

Submitted by: Connie Nagel