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Creole Gumbo Pot




Source of Recipe


Shell


List of Ingredients




1 Small Eggplant
2 Teaspoon Salt
3 Tablespoon Olive oil
1 Large Onion, chopped
1 Red pepper, seeded, diced
1 Garlic clove, crushed
2 Teaspoon Paprika
1/2 Teaspoon Hot chili powder
4 Ounce Fresh okra
3/4 Cup Frozen corn, thawed
2 Cup Boiling vegetable stock
1 Can Tomatoes in tomato juice [8 oz]
2 Tablespoon Long grain white rice
8 Ounce canned, rinsed chick peas
Salt to taste
Fresh ground pepper to taste
Fresh dill sprigs [opt]

Recipe



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, vegetable 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 chic peas to mixture and heat through 5 minutes, stirring occasionally. Season with salt and pepper.
Garnish with dill sprigs, if desired.