1 lg. eggplant
1 tsp. oil
1 can (16 oz.) whole tomatoes
1 lb. cleaned shrimp
1 c. rice
1 tsp. salt
1/8 tsp. pepper

Peel eggplant, cut into 4 wedge shaped pieces. Remove seeds from each section, cut into cubs. Saute eggplant in oil until tender, stir in tomatoes, rice, salt and pepper. Cover and bring to a boil. Reduce heat and simmer until rice is tender, about 20 minutes. Add shrimp and continue cooking for about 20 minutes longer. Yields: 6 servings.