2 eggplants
1 tsp. sugar
1 med. onion, chopped
1 c. celery
1 bell pepper
1 can cream of mushroom soup
1/2 lb. cheddar cheese, grated
2 lbs. shrimp
2 c. lightly under cooked rice
1/4 c. vegetable oil
1 c. toasted buttered bread crumbs
Red pepper, paprika and garlic salt to taste

Saute shrimp in the oil until pink. Remove shrimp and saute onion, celery and pepper until tender. Add to shrimp. Peel eggplant, cut in cubes, cover with slightly salted hot water and let simmer until tender but not too soft. Drain well. Add seasoning then mix rice, eggplant and shrimp. Stir lightly and spoon into a 2 1/2 quart buttered casserole. Pour undiluted soup over top of mixture, then grated cheese and last buttered bread crumbs. Sprinkle with paprika. Bake 40 minutes at 350 degrees.