Description
Makes 6 to 8 servings.
Ingredients
- 1 large eggplant (about 1 pound), peeled and cubed
- 1 cup chopped onion
- 1 cup chopped green peppers
- 2 tablespoons butter or margarine
- 3 cups cooked rice
- 1 10-3/4-ounce can condensed cream of mushroom soup
- 1 12-1/2-ounce can tuna in water, drained and flaked
- 2 cups (8 ounces) shredded Cheddar cheese, divided
- 1/4 teaspoon ground black pepper
- 2 teaspoons Worcestershire sauce
- 4 to 5 drops hot pepper sauce
- 1 teaspoon paprika for garnish (optional)
Directions
- Cook eggplant, onion and pepper in butter in large skillet until tender crisp.
- Stir in rice, soup, tuna, 1 cup cheese, pepper, Worcestershire sauce and pepper sauce; heat thoroughly.
- Top with remaining 1 cup cheese. Sprinkle with paprika, if desired. Cover; heat until cheese melts.