Bayou Eggplant and Shrimp Dressing

A dressing recipe from my FIL's collection. I haven't tried this one yet. Posting for safe keeping and cooler weather. Make the cornbread the night before, crumble it, and set it out to dry overnight.

• Ready In: 2 hrs 3 mins
• Yields: 14 cups

Ingredients

• 3  tablespoons olive oil
• 1  large onion, chopped
• 2  stalks celery, with leaves, chopped
• 1  medium red bell pepper, chopped
• 2 -3  garlic cloves, minced
• 1 1⁄2 lbs eggplants, cut into 1 inch cubes
• 1  lb medium shrimp, peeled, deveined, and coarsely chopped
• 1  tablespoon  cajun seasoning
• 10  cups  coarsely crumbled  cornbread (dried overnight)
• 1⁄3 cup  chopped fresh parsley
• 3  eggs, beaten
• 1 -1 1⁄2 cup chicken broth (or as needed) or 1 -1 1⁄2 cup turkey broth (or as needed)
• 3⁄4 teaspoon salt, to taste
• 1⁄4 teaspoon pepper, to taste

Directions

1. Heat the oil (medium heat) in a large non-stick skillet.
2. Add in the onion, celery, bell pepper, and garlic.
3. Saute/stir for 5 minutes or until the onion is soft.
4. Add in the eggplant, stir to combine.
5. Cover and continue to cook for 8-10 minutes or until the eggplant is tender; stir frequently.
6. Add in the shrimp and Cajun seasoning; cook/stir for 2-3 minutes or until the shrimp are pink.
7. Put the shrimp mixture into a large mixing bowl; add in the crumbled cornbread and parsley.
8. Gradually stir in the eggs and approximately 1 cup broth, until the mixture is evenly moist but not soggy.
9. Season to with salt and pepper to taste.
10. Transfer mixture to a buttered casserole dish; drizzle with 1/2 cup broth.
11. Cover and bake in a 350° oven for about 30 minutes; uncover the last 15 minutes of cooking time if you want a crusty dressing.