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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

  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.
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