1 sm. eggplant
1 lg. chopped onion
1 red pepper, seeded, diced
2 tsp. paprika
4 oz. fresh okra
2 c. boiling vegetable stock
2 tbsp. brown rice
1 (8 oz.) can tomatoes in juice
1 tsp. salt
3 tbsp. oil
1 clove garlic, chopped
1/2 tsp. hot chili powder
1 c. corn
8 oz. veggie patty, cooked
Fresh dill sprigs
Salt and pepper to taste

Heat oil in a saucepan. Add eggplant, onion, red pepper and garlic and fry over low heat 5 minutes, stirring frequently. Stir in paprika and chili powder and cook gently 2 minutes. Cut okra in 1/4 inch. Add okra, corn, stock and tomatoes to eggplant mixture. Break up tomatoes with a spoon. Stir in rice, cover and simmer gently 25 minutes or until vegetables and rice are tender. Add cooked veggie patty and heat through 5 minutes, stirring occasionally. Season with salt and pepper. Garnish with dill sprigs. Serves 4-6.