Ingredients Jump to Instructions ↓

  1. 1 sm Eggplant

  2. 2 ts Salt

  3. 3 tb Olive oil

  4. 1 lg Onion, chopped

  5. 1 Red pepper, seeded, diced

  6. 1 Garlic clove, crushed

  7. 2 ts Paprika ts Hot chili powder

  8. 4 oz. Fresh okra c Frozen corn, thawed

  9. 2 c Boiling chicken stock

  10. 1 cn Tomatoes in tomato juice (8 oz)

  11. 2 tb Long grain white rice

  12. 8 oz. Peeled cooked medium-size shrimp, thawed if frozen Salt to taste Fresh ground pepper to taste Fresh dill sprigs (opt)

Instructions Jump to Ingredients ↑

  1. 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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