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Tuna Sauce

Fresh.n.Natural's picture
  Eggplant 1 Large, pared and cubed
  Salt To Taste
  Vegetable oil 1⁄3 Cup (5.33 tbs)
  Garlic 2 Clove (10 gm), finely chopped
  Canned plum tomatoes 16 Ounce (1 Can)
  Ground black pepper 1⁄4 Teaspoon
  Dried oregano 1⁄2 Teaspoon
  Dried basil 1 Teaspoon
  Canned tuna 7 Can (70 oz), drained, flaked
  Chopped parsley 1⁄4 Cup (4 tbs)
  Whole wheat noodles/Spaghetti/ macaroni 1 Pound

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.

Recipe Summary

Side Dish

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