Crabmeat Eggplant Dressing

Ingredients

• 3 eggplant, sliced in half
• 2 lb shrimp, peeled and diced
• 2 lb crabmeat
• 1 onion
• 1 stalk celery
• 1 clove garlic, minced
• ¼ C chicken stock
• Bread crumbs
• Salt, pepper, herbes des Provence, red pepper flakes, and allspice, to taste

Directions

1. Sweat onion, celery and garlic in olive oil
2. Slice eggplant in half, rub with olive oil and bake @400° until they fall apart.  Slice off the ends, scrape out the pulp, and roughly chop
3. Add crabmeat and shrimp to the vegetables and season with salt, pepper, herbes des Provence, red pepper flakes and allspice
4. Add the chopped pulp to the crabmeat and shrimp mixture over medium heat, season with salt, pepper, Worcestershire, hot sauce and chicken stock
5. Add breadcrumbs (~½C) to bring it together and 3 tbs butter
6. Turn into a buttered casserole dish, top with breadcrumbs and olive oil (or butter) and bake 10 min @400°