Eggplant Casserole 2

1 medium eggplant

1 lb shrimp, raw, deveined

1 small onion, chopped

1 medium bell pepper, chopped

3-4 ribs celery, chopped

1 can cream of celery soup, undiluted

1/4 cup butter, melted

1-1/2 cups bread crumbs

1 can (5 ounces) crabmeat

Peel, boil and mash eggplant. Add deveined shrimp. Stir in undiluted soup, melted butter, onion and bell pepper. Add enough bread crumbs to make a soft casserole. Pour in casserole dish. Add buttered bread crumbs on top. Bake for 1 hour at 350F.

Yield; 8 servings

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Cajun Country -- New Iberia, Louisiana