Preparation steps

• Add 3 Tbsp olive oil to a large skillet. Add the onions, green pepper, and celery, stirring occasionally until soft. Add the garlic, stir for 30 seconds, then add the tomatoes and juices. If whole, break up the tomatoes with a spoon or kitchen shears. Add the tomato paste, salt and pepper (be generous), Worcestershire, lemon peel, cloves, sugar, thyme, and bay leaf. Simmer on low about 10 minutes, stirring.
• Meanwhile, heat another 3 Tbsp olive oil in a skillet and saute the eggplant until browned. Leave the oil and pan out for the rice below.
• Add the Eggplant to the tomato pan and cook for 5 minutes, then add the shrimp and cook for another 5 minutes. Stir in the butter and the capers and cook for another 2 minutes.
• Check for seasoning and add salt and pepper as desired. Transfer to a serving bowl and garnish with the chopped parsley.
• FOR THE RICE: When you start the Creole, add the rice and stock to a rice cooker. Alternatively, put both in a pot, bring to boil, cover, and simmer for 20 minutes. Reheat the oil used to cook the Eggplant and add one more Tbsp. Add the minced onion and saute 2 minutes then add the garlic (feel free to add more garlic if you like garlicky rice) and saute until the garlic is golden brown but not burned (about 1 minute). Add all of the rice to the skillet and saute, turning over occasionally, about 2-3 minutes.
• Put rice in a serving dish and serve with the Shrimp Creole and Tabasco sauce for adding at the table. Alternatively, if everyone you are serving likes spicy food, add 1-2 tsp of Tabasco directly to the rice to spice it up before putting it in the serving dish.