1.In a large frying pan, heat oil on high. Saute bacon, capsicum and onion for 3-4 minutes, until onion is tender. Stir in garlic and spices and cook for 1-2 minutes, until fragrant.
2.Add stock, rice and bay leaf. Bring to the boil. Reduce heat to low. Simmer, covered, for 10-15 minutes, until rice is very tender.
3.Mix in eggplant, beans and tomato. Simmer for 5 minutes. Stir marinara mix through. Cook, stirring, 2-3 minutes, until seafood is cooked through. Season to taste. Serve gumbo topped with coriander and accompanied with toasted flat bread.