Tuna and Eggplant Skillet

From Recidemia English
Jump to: navigation, search


Makes 6 to 8 servings.



  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.