Eggplant Casserole with Shrimp and Crabmeat

2 pounds medium shrimp, peeled, deveined                        1 teaspoon dried thyme or 1 tablespoon fresh
2 cups shrimp stock1 teaspoon dried basil or 1 tablespoon fresh
½ pound margarine½ teaspoon dried oregano or 2 teaspoons fresh
3 large onions, chopped fine4-6 dashes Tabasco
2 medium bell peppers, chopped fine1 pound cooked crabmeat, claw or white
2 celery ribs, chopped fine1 cup chopped green onions

4 medium eggplants, peeled, cut into 1-inch cubes, boiled in water until tender, drain and puree

1 cup chopped flat leaf parsley
1-½  teaspoons red pepperBreadcrumbs
1-½ teaspoons white pepper 
1-½ teaspoons black pepper 
1-½ teaspoons salt 

Melt the margarine over medium-high heat in a large Dutch oven or other heavy pot and add the onions, peppers and celery.  Cook the vegetables until they are very soft, stirring occasionally, 30-45 minutes.  Add the eggplant, shrimp stock, seasonings, and herbs to the vegetable mixture, return to a simmer, and cook over medium heat for 10 minutes, stirring occasionally.  Add the shrimp and continue to cook over medium high heat just until the shrimp turn pink, 5-7 minutes.  Add the crabmeat and cook just long enough to heat through.  Remove from the heat and stir in the green onions and parsley.  Add breadcrumbs to bind all ingredients.

Serves 8.