2 eggplants
1 med. onion, finely chopped
1 c. celery, finely chopped
1 bell pepper, finely chopped
Red pepper, paprika and garlic to taste
2 lb. cleaned, deveined shrimp
2 c. slightly undercooked rice
1 can cream of mushroom soup
1 c. toasted, buttered bread crumbs
1/2 lb. cheddar cheese, grated
1/4 c. vegetable oil

Peel eggplant. Cut into cubes and cover with slightly hot water and let simmer until tender. Drain well. In heavy skillet, over a medium flame, saute shrimp in the oil, stirring until they are pink. Remove from skillet and saute onion, celery and bell pepper until tender. Add shrimp, eggplant and rice. Season (should be seasoned rather highly). Stir together and spoon into a 2 1/2 quart casserole dish, which has been buttered. Pour undiluted mushroom soup over top of mixture, then cover with cheese. Sprinkle with bread crumbs and paprika and bake in a 350 degree oven for about 25 minutes. Serves 6 to 8.