Barbara Lachney's Eggplant Dressing

3-4 medium sized eggplants
3-4 bell peppers, large
1 fresh clove of garlic
1 small bunch green onions
1 lb. tender beef livers
1 lb. (Louisiana) shrimp
1 lb. ground round
4-6 cups cooked rice

Cook diced eggplant. Chop bell peppers, garlic, green onions fine. Cook all above ingredients together until well done. Cook beef liver, then grind the cooked liver. Cook ground round until all redness is gone. Boil shrimp until they turn pink in salt water. Mix all ingredients together and cook for about another 35 to 40 minutes until well done. While cooking, season to taste with salt, pepper and Tony's seasoning. The more seasoning, the better the dressing will come out.
Cook about 6 cups of rice You may stuff dressing into bell peppers or serve as a dish. If bell peppers are used, blanch for a few minutes. Ingredients will fill 12-15 bell peppers. Bake in oven at 375 degrees and sprinkle tops with Paprika.