Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           Cup  butter
     1/4           Cup  diced onion
     1/4           Cup  diced celery
     1/4           Cup  diced green pepper
  1             Medium  eggplant
  1         Tablespoon  flour
  1               Tsp.  Salt
  2                     chicken bouillon cubes
     1/2           Cup  boiling water
     3/4           Cup  cooked rice
     1/2         Pound  boiled shrimp (Shelled of course). Cut
                        shrimp into 3 or 4
                 Piece  
  2        Tablespoons  dry breadcrumbs (French bread if you can
                        get it)
  1         Tablespoon  oil

Preparation:

Heat 1/4 cup butter in skillet. Saute onions, celery and green pepper for about 5 minutes or until tender. Cut eggplant in half, lengthwise. Scoop out pulp to within 1/4 inch of skin. Cut pulp into 1/2 inch cubes Blend flour and salt into sautéed vegetables, add cubed eggplant, cover and cook over medium heat for five minutes. Dissolve bouillon cubes in boiling water, pour into mixture and add rice and shrimp. Toss lightly and heat thoroughly. Stir occasionally. Mix bread crumbs with oil. Fill eggplant shells with rice mixture. Sprinkle with breadcrumbs. Place in shallow baking dish and bake at 375 degrees for 20 to 30 minutes until breadcrumbs are golden brown.

Nutritional Information:

896 Calories (kcal); 62g Total Fat; (60% calories from fat); 12g Protein; 79g Carbohydrate; 125mg Cholesterol; 4134mg Sodium