Instructions: Cut the eggplant in half lengthwise and put it in a saucepan with enough water to cover. Bring to a boil and cook for approximately 20 minutes, or until the eggplant is soft to the touch.

Carefully remove the eggplant from the water and set aside to drain and cool.

Preheat the oven to 375F degrees.

When cool enough to handle, scrape the meat from the inside of the eggplant halves with a spoon, leaving about 1/4 inch meat on the shells.

Be very cautious that you dont tear the skins, which become the shells for stuffing. Set aside.

Heat a heavy skillet over medium heat and add the onion, green onion, bell pepper, and celery. Cook while stirring until they begin to color.

Add the eggplant meat and all remaining ingredients. Cook while stirring for 2 minutes more.

Spoon the mixture into the eggplant shells and place them in a baking pan.

Bake for 15 minutes.

NOTE: This dish makes a wonderful meal with nothing more than a salad and a light dessert.

VARIATIONS:
*Shrimp may be used in place of crab.
*Omit the turkey ham.

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