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.