2 medium eggplants cut in half, scooped out and chopped
1 lb crabmeat, picked over for shells and cartilage
1 lb small - medium shrimp, peeled
1 bunch green onions, chopped
1 toe garlic, chopped
¼ cup Olive Oil (extra virgin)
¼ cup butter
Boil the chopped eggplant for 15 minutes or until soft.
Put the olive oil in a deep skillet and add the onions and garlic. Sauté
until soft. Add in the eggplant and the butter.
Top with Italian Bread Crumbs and a pat of butter. Bake in a ramekin or shallow
dish at 350º until browned.
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