Creole Casserole

Makes 6 servings.

Ingredients

 * 1 Eggplant (about 1 pound), peeled and diced
 * 1 1/2 teaspoons salt, divided
 * 2 cups water
 * 1/2 cup chopped celery
 * 1/2 cup chopped Onion
 * 1/2 cup chopped green pepper
 * 1 tablespoon butter or margarine
 * 3 cups cooked rice
 * 1/4 teaspoon garlic powder
 * 1/4 teaspoon ground black pepper
 * 1/8 teaspoon ground red pepper
 * 1 cup raw peeled and deveined Shrimp, minced
 * 1/2 cup dry bread crumbs
 * 1/4 cup chopped fresh parsley
 * 1/2 to 1 teaspoon paprika

Directions

 * 1) Combine Eggplant, 1/2 teaspoon salt and water in large saucepan.
 * 2) Bring to a boil, reduce heat, and simmer 5 minutes. Drain and set aside.
 * 3) Cook celery, Onion and green pepper in butter in large skillet until tender-crisp.
 * 4) Stir in Eggplant, rice, remaining 1 teaspoon salt, garlic powder and black pepper. Cook 5 minutes, stirring constantly.
 * 5) Add Shrimp, crumbs and parsley.
 * 6) Turn into greased, shallow baking dish.
 * 7) Sprinkle with paprika.
 * 8) Bake at 375 degrees 25 to 30 minutes.