Faced with a big eggplant, beginning to wrinkle and needing to be eaten...

PIROGUE

Saute in olive oil until transparent:

1 medium onion diced
2 celery stalks, diced
1 red or green bell pepper, diced
2 cloves garlic

Add to pan:

i eggplant, peeled, half inch dice

Saute, and since eggplant sucks oil like cat litter, add more olive oil as needed, continuing until eggplant is still firm but visibly "impregnated" and beginning to brown.

In a deep casserole dish mix lightly:

2 cups Pepperidge Farm cornbread dressing mix
Sauteed eggplant, onions, celery, peppers, garlic
2 cups chopped raw shrimp (shelled)
1 cup or more shrimp stock - enough to dampen the mixture)(Obviously, you ought to make your own with shells, etc., but a cube of the Knorr shrimp stock base makes a usable substitute)
Modest amounts of "Old Bay" and Caceres Creole Seasoning (or milder hot sauce) to taste, and be careful of over-salting.

Dot top with a little Butter

Bake uncovered for 30 minutes at 350F until top begins to brown.

Obviously, some lump crabmeat won't hurt.

It ain't Galatoire's, but sure makes a nice side dish.