Tuna With Vegetables Recipe
Ingredients
| Eggplant | 1 Small | |
| 2 stalks celery, sliced (about 1 cup) | ||
| Onion | 1 Large, sliced | |
| Green pepper | 1 Medium, chopped | |
| 3 tablespoons olive or vegetable oil | ||
| Red wine vinegar | 3 Tablespoon | |
| Sugar | 2 Teaspoon | |
| Dried basil leaves | 1 Teaspoon | |
| Salt | 3/4 Teaspoon | |
| Oregano leaves | 1/2 Teaspoon, dried | |
| Tomatoes | 3 Medium, chopped | |
| Water | 2 Can (10oz), drained | |
| Snipped parsley | 1/4 Cup (16 tbs) | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
Directions
Cook eggplant, celery, onion and green pepper in oil in 10-inch skillet over medium heat, stirring occasionally, until onion is tender, about 5 minutes.
Stir in vinegar, sugar, basil, salt and oregano.
Heat to boiling; reduce heat.
Cover and simmer until eggplant is tender, about 7 minutes.
Stir in tomatoes and tuna.
Heat uncovered, stirring occasionally, just until tuna is hot, about 5 minutes.
Stir in parsley; sprinkle with cheese.
Stir in vinegar, sugar, basil, salt and oregano.
Heat to boiling; reduce heat.
Cover and simmer until eggplant is tender, about 7 minutes.
Stir in tomatoes and tuna.
Heat uncovered, stirring occasionally, just until tuna is hot, about 5 minutes.
Stir in parsley; sprinkle with cheese.
Chef
