2 medium eggplants (about 2 pounds) peeled, and cut into large chucks
1 1/4 teaspoon s salt, divided
2 tablespoons unsalted butter
1 1/2 cups chopped yellow onions
1/2 cup green bell peppers, seeded and chopped
1/2 cup celery chopped
1 teaspoon chopped fresh garlic
2 small bay leaves
1 1/2 cups diced tomatoes with their juice
1/2 pound peeled small shrimp, minced
1 tablespoon plus 1 teaspoon chicken base
1/2 cup chopped green onions
1 teaspoon ground black pepper
1/3 cup bread crumbs
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Let's Make It
1. Preheat oven 350 degrees F. Lightly grease 8 x 8-inch baking dish and set aside. Place eggplants in large pot, season with 1/4 teaspoon salt, cover with water by 1 inch and bring to a boil. Reduce the heat slightly and cook at a gentle boil until the eggplants are tender and very soft, about 30 minutes. Remove from the heat and drain well, reserving 3 tablespoons of cooking liquid. Set aside.
2. Melt the butter in a medium pot over medium heat. Add the yellow onions, bell peppers, celery, garlic, and bay leaves and cook, stirring occasionally, until the vegetables are soft and golden, about 10 minutes. Stir in the reserved 3 tablespoons eggplant cooking liquid and the tomatoes and their juices and allow the mixture to simmer gently for 5 minutes. Add the shrimp and cook for 10 minutes, stirring frequently to keep from sticking.
3. Add the chicken base, reserved eggplants, green onions, remaining 1 teaspoon salt, and black pepper and cook for 2 minutes, stirring. Remove from the heat and discard the bay leaves.
4. Spoon the mixture into the prepared baking dish, sprinkle bread crumbs over the top.
5. Bake until the bread crumbs are lightly browned and the mixture is bubbly, about 30 minutes. Remove from the oven and let cool slightly before serving.