Tuna Sauce Recipe
Ingredients
| Eggplant | 1 Large, pared | |
| Salt | To Taste | |
| 1/3 cup vegetable oil, approximately | ||
| Garlic | 2 Clove (5gm), finely chopped | |
| Plum tomatoes | 1 16 Ounce | |
| Ground black pepper | 1/4 Teaspoon | |
| Dried oregano | 1/2 Teaspoon | |
| Dried basil | 1 Teaspoon | |
| Tuna | 7 Can (10oz), drained, flaked | |
| Parsley | 1/4 Cup (16 tbs), chopped | |
| 1 pound whole wheat noodles, spaghetti, or macaroni | ||
Directions
1. Put the eggplant in a colander and sprinkle with salt. Let stand for 30 minutes. Rinse well, drain, and pat dry.
2. Heat half the oil in a large skillet and saute the eggplant in batches until lightly browned. Reserve. Add the garlic to the skillet and saute for 1 minute.
3. Add the tomatoes with their juice, pepper, oregano, basil, and reserved eggplant. Cook, stirring and breaking up the tomatoes, until the eggplant is tender, about 8 minutes. Stir in the tuna and parsley.
2. Heat half the oil in a large skillet and saute the eggplant in batches until lightly browned. Reserve. Add the garlic to the skillet and saute for 1 minute.
3. Add the tomatoes with their juice, pepper, oregano, basil, and reserved eggplant. Cook, stirring and breaking up the tomatoes, until the eggplant is tender, about 8 minutes. Stir in the tuna and parsley.
Chef
