Bake eggplant whole in oven until soft at 350F. Let cool, In a saucepan, simmer vegetables in olive oil until tender. Cut eggplant in half lengthwise and scoop out the eggplant meat. Add meat to the vegetables and stir. Let the eggplant and vegetables cook until it is melted down and thickened to a soft paste. Add seasonings. Stir all together; place mixture in the empty eggplant shells. Serve either cold or at room temperature with dry bread or crackers.
Yield: 4-6 servings
Cajun Country -- New Iberia, Louisiana