Eggplant Gumbo

1 large eggplant, chopped
1 large tomato, chopped
15 pods of fresh okra, sliced
1 onion, chopped
2 ribs of celery, chopped
1 large green pepper, chopped
1 tsp fresh rosemary, chopped
1-2 jalopenoe peppers, diced
Chicken stock
salt and pepper to taste
1-1/2 cups of rice, cooked according to package directions, using chicken
stock for liquid

Place vegetables and seasoning in a large stock pot. Cover with chicken
stock and let simmer until vegetables are tender. Use enough stock to
cover vegetables + 2" above them. When vegetables are tender, place a
spoonful of rice in a soup bowl and add a ladleful of the gumbo mixture.

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