Ingredients
| 1 | sm. eggplant | | 2 tsp. | salt | | 3 tbsp. | olive oil | | 1 | lg. onion, chopped | | 1 | red pepper, seeded, diced | | 1 clove | garlic, crushed | | 2 tsp. | paprika | | 1/2 tsp. | hot chili powder | | 4 oz. | fresh okra | | 3/4 cup | frozen corn, thawed | | 2 cups | boiling chicken stock | | 1 can (8 oz.) | tomatoes in tomato juice | | 2 tbsp. | long-grain white rice | | 8 oz. | md. peeled, cooked shrimp, thawed if frozen | | Salt. to taste | | Freshly ground black pepper, to taste | | Fresh dill sprigs (optional) |
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Instructions
Trim stalk end from eggplant. Cut in 1/2-inch pieces and place in a colander. Sprinkle with 2 tsp. salt; let stand 30 minutes. Rinse under cold water and drain well.
Heat olive 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. Trim stalk ends from okra and discard. Cut okra in quarters. Add okra, corn, chicken 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 shrimp to mixture and heat through 5 minutes, stirring ocasionally. Season with salt and pepper. Garnish with dill sprigs, if desired.
Author's Comments
Variation: Stir in 2/3 cup half-and-half and heat through just before serving.
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