Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    eggplant -- small, diced
   2      tablespoons   butter or margarine
   1      tablespoon    flour
     1/2  cup           onion -- chopped
   2      cups          rice -- cooked
   1      can           crabmeat -- picked over(6oz)
   3      tablespoons   parsley -- chopped
     3/4  cup           chicken broth
     1/8  teaspoon      cayenne pepper
   5                    green bell peppers -- large
     1/4  cup           rice cereal crumbs -- crushed

Preparation:

1. Cover eggplant with salted water; let stand 20 minutes. 2. Melt butter in large skillet; add flour and cook until browned, stirring. 3. Drain eggplant; add eggplant and onion to skillet and sauté until tender. 4. Stir in rice, crabmeat, parsley, chicken broth and seasonings; blend well. 5. Cut tops off bell peppers and scoop out seeds. 6. Parboil peppers about 5 minutes; drain and fill with rice mixture. 7. Sprinkle tops with cereal crumbs and stand upright in buttered baking dish. 8. Bake in preheated 400F oven 20 minutes.