Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
1                       Fresh pineapple
2         tbsp (30ml)   butter
2 1/2     cups (625ml)  unpeeled eggplant, diced
2 1/2     cups (625ml)  cooked rice, chilled
1         cup  (250ml)  celery, sliced
1/2       cup  (125ml)  green onions, chopped

Preparation:

Cut pineapple lenghthwise, starting from crown, Remove core( hard center). Scoop out pulp, reserving shells intact. Dice pulp.In a skillet, melt butter. Cook eggplant until slightly browned. In a large bowl, mix diced pineapple and eggplant with rice, celery and green onions. Cut into servings and serve.