Stuffed Flounder with Eggplant

Ingredients

• 1 large eggplant, peeled and cut into half-inch dice
• 1 red bell pepper, chopped coarsely
• 2 ribs celery, chopped
• 1 onions, chopped
• 1 cup white wine
• 1 cup shrimp stock
• 1 sprig fresh thyme leaves
• 4 leaves fresh basil, chopped
• 1/2 tsp. dried oregano
• 1 lb. white crabmeat
• 2 sticks butter
• 1 1/2 cups flour
• 1 3/4 cups milk, heated
• 4 flounder (or trout or snapper) fillets, about 8 oz. each
• Salt
• Black pepper
• Bread crumbs