Eggplant Casserole with Shrimp and Crabmeat – Poppy's Seafood Factory

Ingredients

• 2 pounds medium shrimp, peeled, deveined
• 2 cups shrimp stock
• 1/2 pound margarine
• 3 large onions, chopped fine
• 2 medium bell peppers, chopped fine
• 2 celery ribs, chopped fine
• 4 medium eggplants, peeled, cut into 1-inch cubes, boiled in water until tender, drain and puree
• 1 ½ teaspoons red pepper
• 1 ½ teaspoons white pepper
• 1 ½ teaspoons black pepper
• 1 ½ teaspoons salt
• 4-6 dashes Tabasco
• 1 teaspoon dried thyme or 1 tablespoon fresh
• 1 teaspoon dried basil or 1 tablespoon fresh
• 1/2 teaspoon dried oregano or 2 teaspoons fresh
• 1 pound cooked crabmeat, claw or white
• 1 cup chopped green onions
• 1 cup chopped flat leaf parsley