Tuna and Eggplant Skillet

Description
Makes 6 to 8 servings.

Ingredients

 * 1 large eggplant (about 1 pound), peeled and cubed
 * 1 cup chopped onion
 * 1 cup chopped green pepper
 * 2 tablespoons butter or margarine
 * 3 cups cooked rice
 * 1 x 10¾-ounce can condensed cream of mushroom soup
 * 1 x 12½-ounce can tuna in water, drained and flaked
 * 2 cups (8 ounces) shredded cheddar cheese, divided
 * ¼ teaspoon ground black pepper
 * 2 teaspoons Worcestershire sauce
 * 4 to 5 drops hot pepper sauce
 * 1 teaspoon paprika for garnish (optional)

Directions

 * 1) Cook eggplant, onion and pepper in butter in large skillet until tender crisp.
 * 2) Stir in rice, soup, tuna, 1 cup cheese, pepper, Worcestershire sauce and pepper sauce; heat thoroughly.
 * 3) Top with remaining 1 cup cheese. Sprinkle with paprika, if desired. Cover; heat until cheese melts.