Shrimp & Eggplant Jambalaya
1 medium eggplant
1 cup of rice
1 can of whole tomatoes
1 pound of shrimp, cleaned
1/2 cup of chopped onions
1/2 cup of chopped celery
1/2 cup of chopped green bell peppers
1 large spoon of cooking oil
Salt & pepper
1 clove garlic, chopped |
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Peel and dice eggplant and fry in oil. When tender add onions, celery, bell pepper, garlic and cook a few minutes. Add tomatoes and well washed rice. Season to taste and let it all cook slowly for about 1 hour, adding water if needed. About 20 minutes before serving add the shrimp and cook until done. Serves 6. |
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