---------- Recipe via Meal-Master (tm) v8.06
 
      Title: Eggplant Casserole a la Justin
 Categories: Vegetables, Shrimp, Cajun, Tuna, Casseroles
      Yield: 10 servings
 
      4 qt Chopped eggplant
      2 c  Water
      2 c  Chopped onion
      2 tb Worcestershire
      1 c  Parsley
      2 ts Louisiana hot sauce
      1 ts Celery salt
      2    Eggs
      1 ts Butter-flavored salt
           Progresso breadcrumbs
      1 ts Onion powder
      1 c  Chopped bell
           Pepper
      1 ts Garlic powder
           Salt
      1 c  Sauterne wine
      2 tb Olive oil
      1 c  Tuna
      1 tb Soy sauce
      1 c  Shrimp
 
  Marinate the eggplant in salt water, rinse, and drain.  Cook
  eggplant in a mixture of Sauterne, water, Worcestershire, hot
  sauce, and soy sauce until it can be mashed.  Pour it into a
  colander, saving the juice. Saute the onions, bell pepper, and
  parsley in olive oil until clear or tender. Add onion powder,
  garlic powder, celery salt, and butter-flavored salt. Combine this
  mixture, the shrimp, and tuna with the eggplant. Mix well, using a
  little of the juice that was saved for extra flavor. Beat the eggs
  and fold in.  Place in a casserole dish and top with bread crumbs.
  Bake in 350-degree oven 45 minutes to an hour.
  
  Recipe by: JUSTIN WILSON #2 COOKBOOK;  COOKIN' cajun
  
  From: Pepper
 
-----