Peel, cut, dice eggplant and soak in seasoned water. Cook onion in margarine until wilted. Add raw shrimp and continue cooking over medium heat until onion browns slightly. Add eggplant and cook slowly until very tender. Add crabmeat and most of bread crumbs. Moisten these and mix well. Cook over low heat to dressing consistency. Put in a casserole, sprinkle with bread crumbs and bake in 350F oven until lightly browned.