Shrimp and Eggplant Casserole

-small eggplant
-1 pound of small shrimp, peeled and de-veined
-1 large onion, chopped
-1 medium bellpepper, chopped
-3 or 4 stalks of celery, chopped
-1 can of cream of celery soup
-4 tablespoons of butter, melted
-1 1/2 cups of Italian breadcrumbs
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1.Peel and boil eggplant, mash and drain well a large mixing bowl.
2. Add shrimp, onions, bellpepper and celery; stir in cream of celery soup and butter mix well.
3. Add salt and red pepper to taste; mix enough breadcrumbs to make a soft, but firm casserole.
4. Pour into greased casserole dish and sprinkle breadcrumbs on top; bake at 350 degrees for one hour.
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From Grandma..............RedRose