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Kat's Cajun Eggplant Stuffed Pepper

1 Eggplant, small, diced
2 tbs oil
1 tbs Flour
1/2 c Onion, chopped
 2 c Rice, cooked
8 oz Crabmeat, picked over
3 tbs cilantro, chopped
3/4 c Chicken broth
1 tbs Cayenne pepper
5 Green bell peppers, large
1/4 c Rice cereal crumbs, crushed

 Cover eggplant with salted water; let stand 20 minutes.

 Melt butter in large skillet; add flour and cook until browned, stirring. Drain eggplant; add eggplant and onion to skillet and saute until tender. Stir in rice, crabmeat, parsley, chicken broth and seasonings; blend well. Cut tops off bell peppers and scoop out seeds 6. Parboil peppers about 5 minutes; drain and fill with rice mixture. Sprinkle tops with cereal crumbs and stand upright in buttered baking dish. Bake in preheated 400'F. oven 20 minutes.

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