Seafood Stuffed Eggplant - cooking recipe

Ingredients

1 large eggplant
1 medium onion, chopped
1/2 green pepper, finely chopped
3 Tbsp. olive oil
4 slices bread
1 c. cooked peeled and deveined shrimp
1 small can of smoked oysters (optional) or use a few scallops (optional)
1 c. crabmeat
2 Tbsp. seasoned breadcrumbs
1/2 tsp. salt
1/4 (or less) tsp. pepper

Preparation

Cut the eggplant in half, lengthwise.
Carefully scoop out the pulp, leaving the shells intact.
Chop pulp and cook in a small amount of boiling, salted water until tender.
Drain well.
Saute onion and green pepper in the olive oil until tender.
Remove from heat and add the eggplant, mixing well.
Soak the bread in water. Squeeze water out of the bread and add the bread to the eggplant mixture along with the shrimp, oysters, crabmeat and salt and pepper.
Spoon stuffing evenly into eggplant shell.
Sprinkle breadcrumbs over the top.
Wrap the eggplant in foil and place in a shallow pan.
Pour 1/4 inch hot water into the pan.
Bake at 350 degrees for about 30 minutes or until shells are tender.
Makes 2 servings.