Eggplant Casserole

Method: Preheat oven to 375F. Boil eggplant in lightly-salted water until tender and almost mushy. Drain and set aside. In a 4-quart saucepot, melt butter over medium-high heat. Saut? onions, celery, bell peppers and garlic 3-5 minutes or until vegetables are wilted. Add ground beef and pork and slowly cook 25-30 minutes or until golden brown and each grain of meat is totally separated. If meat has become too dry during cooking, slowly add a little chicken stock. Stir in cooked eggplant and shrimp. Cook approximately 30 minutes or until vegetables, meat and eggplant are well blended. Season with salt and pepper. Remove from heat and sprinkle in 1 cup of bread crumbs to absorb liquid. Place eggplant mixture in a baking dish and top with remaining bread crumbs. Bake 20-30 minutes or until golden brown.