1 sm Eggplant
2 ts Salt
3 tb Olive oil
1 lg Onion, chopped
1    Red pepper, seeded, diced
1    Garlic clove, crushed
2 ts Paprika
1/2 ts Hot chili powder
4 oz Fresh okra
3/4 c  Frozen corn, thawed
2 c  Boiling chicken stock
1 cn Tomatoes in tomato juice
-(8 oz)
2 tb Long grain white rice
8 oz Peeled cooked medium-size
-shrimp, thawed if frozen
Salt to taste
Fresh ground pepper to taste
Fresh dill sprigs (opt)

Trim stalk end from eggplant. Cut in 1/2″ pieces and place in a colander.
Sprinkle with 2 teaspoons 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.

VARIATION: Stir in 2/3 cup half-and-half and heat through just before
serving.