4 med. eggplants
2 med. onions
4 stalks celery
1 sweet pepper
2 toes garlic
4 c. rice, cooked
1 tbsp. Creole seasoning
1/2 c. cooking oil
1/2 c. water
1/2 c. ground onions
1/2 c. parsley

Peel and dice eggplants, soak in salt water for 1/2 hour. Chop and saute seasoning in cooking oil until tender. Add eggplants to seasoning while stirring on low fire for 10 minutes. Add water, stir for 1/2 hour. Add green onions, parsley, and cooked rice. Stir for 20 minutes more until well mixed.