Ingredients

• 1 medium eggplant, peeled and diced small
• ½ cup diced onions
• ½ cup diced bell pepper
• 2 tablespoons chopped garlic
• ¼ cup chopped green onions
• ½ pound crabmeat (optional shrimp or crawfish)
• 6 tablespoons olive oil
• 1 tablespoon basil
• 1 tablespoon thyme
• ½ cup wheat bread crumbs
• salt and pepper to taste

Procedure
In a medium pot heat 3 tablespoons of olive oil and add onions, garlic, bell peppers, green onions and sauté until golden brown. Add eggplant, thyme, basil, and salt and pepper to taste and cook until eggplant is tender. Remove from heat and fold in crabmeat. Add breadcrumbs and mix thoroughly. Refrigerate for 30-40 minutes. Form mixture into ½ inch cakes. In a large non-stick skillet heat remaining olive oil and sauté cakes until golden brown on both sides. Serves 4-6.

Nutrition Facts per Serving:

• 331 calories
• 21.9 grams total fat
• 565 milligrams of sodium
• 21.2 grams total carbohydrate
• 5.5 grams fiber
• 14 grams protein