Eggplant Farci

• 2 medium eggplants
• ¼ lb. butter
• 1 lb. shrimp

Cut eggplants in half. With a tablespoon, scoop out the insides carefully, leaving about ¼-inch-thick shells. Cut insides into small cubes; soak in water for 20 to 30 minutes. Soak shells in separate pan of water. Drain water off eggplant cubes.

In a deep pot, melt the butter and add eggplant cubes, shrimp, and onions. Cover and cook over medium heat for 40 minutes. Remove cover and add