Tuna With Vegetables
|Green pepper||1 Medium|
|Olive oil/Vegetable oil||3 Tablespoon|
|Red wine vinegar||3 Tablespoon|
|Dried basil||1 Teaspoon|
|Dried oregano||1⁄2 Teaspoon|
|Canned tuna||13 Ounce|
|Snipped parsley||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
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.