CAJUN EGGPLANT PIROGUE
1/2 cup onion chopped 1/4 cup green pepper, chopped 1/2 cup parsley, chopped 2 cloves garlic, finely chopped 1/3 cup shortening, melted 1 large eggplant 1 cup canned tomatoes 2 bay leaves 1 1/2 teaspoons salt 1/2 teaspoon pepper 2/3 cup water 1 cup deveined shrimp 3 tablespoons butter or margarine melted 3/4 cup dry bread crumbs
Saut� onions, green peppers, parsley, and garlic until tender. Wash and cut eggplant in half lengthwise. Scoop out pulp, leaving about 1/4 inch thickness around the shell. Turn shells upside down in a pan of cold water to prevent discolouration. Chop pulp. Add tomatoes, seasonings, water, and eggplant pulp to saut�ed mixture. Cover and simmer until eggplant is tender. Remove bay leaves from mixture. Add shrimp to mixture.
Combine butter and bread crumbs. When filling shells, alternate a layer of shrimp mixture and a layer of buttered bread crumbs. Put in baking pan with a small amount of water on bottom to prevent sticking. Bake at 400 degrees F for 35 to 40 minutes. SERVES 4-6.