Creole Gumbo Pot

Ingredients

1 eggplant
6 gr salt
45 ml olive oil
1 onion
1 pepper
1 garlic clove
5 gr paprika
1 gr chili powder
4 okra
120 gr corn
475 ml boiling chicken stock
16 gr long rice
95 gr size

Instructions

-shrimp, thawed if frozen Salt to taste Fresh ground pepper to taste Fresh dill sprigs (opt) Trim stalk end from eggplant. Cut in 1 cm 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 two third cup half-and-half and heat through just before serving.