4 med. eggplants, peeled & cut in cubes
1 c. onions, chopped (such as a Bermuda onion)
1 c. onion tops, green & white part, chopped
1 c. celery, chopped
1/2 c. parsley, minced
1/2 c. bell pepper, chopped
2 cloves garlic, diced (opt.)
1 tsp. kitchen bouquet
Salt, black pepper, red pepper
1/2 c. oil
3 c. fresh shrimp, chopped
3 c. cooked rice

Put oil in a big thick pot. Saute onions, celery, parsley, bell pepper and garlic until wilted, about 10 minutes. Add cubed eggplant and seasoning. Cover tightly and cook until tender, will take about 20 minutes. Add chopped shrimp. Cover and cook for 40 minutes over low heat, stirring occasionally. Remove from fire. Add cooked rice. Serves 6 to 8. Toast or cornbread (crumbled) may be substituted for the rice. Serve with a green salad.