Shrimp Eggplant Casserole

2 eggplants, peeled and diced*
1 cup margarine
1 cup onions, chopped
1 bell pepper, chopped
1/2 cup celery, chopped
1 can Rotel tomatoes
2 lbs. shrimp, peeled and deveined
3 dashes Tabasco
1/2 cup bread crumbs

Saute the eggplant, onions, bell pepper and celery in margarine. Cook on
low heat for 1 hour. Add tomatoes and shrimp and cook for 15 minutes. Add
salt, pepper and Tabasco to taste. Add bread crumbs. Pour into casserole
dish and bake at 350 for about 20 minutes until brown.

* You may scoop the eggplant out of the shell and bake as stuffed
eggplant, or stuff bell peppers with the mixture. Rice may be substituted
for bread crumbs.


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