2 eggplants
1 med. onion, chopped
1 med. bell pepper, chopped
1 c. celery, chopped fine
Red pepper, paprika, garlic salt
2 lb. shrimp
2 c. slightly under-cooked rice (measure after cooked)
1 can buttered, toasted crumbs
1/2 lb. sharp Cheddar cheese, grated
1/4 c. vegetable oil

In a heavy skillet over a medium fire, fry shrimp in the oil, stirring lightly until they are pink. Remove shrimp from skillet and fry onions, celery, and bell pepper until tender but still crisp. Add to shrimp.

Peel eggplant, cut into cubes, cover with slightly salted water, and let simmer until tender, but not too soft. Drain well, add salt and pepper, then mix rice, eggplant and shrimp mixture. It should be highly seasoned (pepper).

Stir lightly and spoon into a 2 1/2 quart buttered casserole. Pour undiluted can of cream of mushroom soup over top of mixture, then grated cheese. Lastly, add the buttered, toasted bread crumbs. Sprinkle with paprika, place in preheated 350 degree oven for 25 minutes. Serves 8.