1 med. eggplant
1 c. rice
1 can whole tomatoes
1 lb. shrimp, cleaned
1/2 c. chopped onions
1/2 c. chopped celery
1/2 c. chopped green bell peppers
1 lg. spoon cooking oil
Salt & pepper
1 clove garlic, chopped

Peel and dice eggplant and fry in oil. When tender add onions, celery, bell pepper, garlic and cook a few minutes. Add tomatoes and well washed rice. Season to taste and let it all cook slowly for about 1 hour, adding water if needed. About 20 minutes before serving add the shrimp and cook until done. Serves 6.