Eggplant and Crab Creole

Description
Makes 6 servings.

Ingredients

 * 1 eggplant (about 1 pound), peeled, cut into 1-inch pieces
 * 1/2 cup chopped celery
 * 1/2 cup chopped onion
 * 1/2 cup chopped green bell pepper
 * 1 tablespoon butter or margarine
 * 2 cups cooked rice
 * 2 slices bread
 * 1/3 cup milk or water
 * 6 to 8 ounces crab meat
 * 2 tablespoons chopped fresh parsley
 * 1 teaspoon salt
 * 1 small clove garlic, minced
 * 1/4 teaspoon ground black pepper
 * 1/8 teaspoon ground red pepper
 * Paprika for garnish

Directions
Cook eggplant in boiling water 5 minutes; drain.

Cook celery, onion and green pepper in butter until soft but not brown. Combine with rice in large mixing bowl.

Soak bread in milk; crumble. Add to rice mixture. Stir in crab meat, parsley, salt, garlic, black pepper and red pepper; mix well. Turn into buttered shallow 2-quart baking dish or into individual casseroles; sprinkle with paprika. Bake at 375 degrees 25 to 30 minutes (about 20 minutes for individual casseroles) or until hot and bubbly.