Eggplant and Crab Creole

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

 * 1) Cook Eggplant in boiling water 5 minutes; drain.
 * 2) Cook celery, Onion and green pepper in butter until soft but not brown. Combine with rice in large mixing bowl.
 * 3) Soak bread in milk; crumble. Add to rice mixture.
 * 4) Stir in crab meat, parsley, salt, garlic, black pepper and red pepper; mix well.
 * 5) Turn into buttered shallow 2-quart baking dish or into individual casseroles; sprinkle with paprika.
 * 6) Bake at 375 degrees 25 to 30 minutes (about 20 minutes for individual casseroles) or until hot and bubbly.