Creole Casserole

Description
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
Combine eggplant, 1/2 teaspoon salt and water in large saucepan. Bring to a boil, reduce heat, and simmer 5 minutes. Drain and set aside.

Cook celery, onion and green pepper in butter in large skillet until tender-crisp. Stir in eggplant, rice, remaining 1 teaspoon salt, garlic powder and black pepper. Cook 5 minutes, stirring constantly. Add shrimp, crumbs and parsley. Turn into greased, shallow baking dish. Sprinkle with paprika. Bake at 375 degrees 25 to 30 minutes.