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1 sm Eggplant 2 c Boiling chicken stock
2 ts Salt 1 cn Tomatoes in tomato juice
3 tb Olive oil -(8 oz)
1 lg Onion, chopped 2 tb Long grain white rice
1 Red pepper, seeded, diced 8 oz Peeled cooked medium-size
1 Garlic clove, crushed -shrimp, thawed if frozen
2 ts Paprika Salt to taste
1/2 ts Hot chili powder Fresh ground pepper to taste
4 oz Fresh okra Fresh dill sprigs (opt)
3/4 c Frozen corn, thawed
Trim stalk end from eggplant. Cut in 1/2" pieces and place in a colander. Sprinkle with 2 teaspoons salt; let stand 30 minutes. Rinse under cold water and drain well.
Heat olive oil in a saucepan. Add eggplant, onion, red pepper and garlic and fry over low heat 5 minutes, stirring frequently. Stir in paprika and chili powder and cook gently 2 minutes.
Trim stalk ends from okra and discard. Cut okra in quarters.
Add okra, corn, chicken stock and tomatoes to eggplant mixture. Break up tomatoes with a spoon. Stir in rice, cover and simmer gently 25 minutes or until vegetables and rice are tender.
Add shrimp to mixture and heat through 5 minutes, stirring ocasionally. Season with salt and pepper. Garnish with dill sprigs, if desired.
VARIATION: Stir in 2/3 cup half-and-half and heat through just before serving.
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