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Tuna Provencale

Diet.Guru's picture
Ingredients
  Diced peeled eggplant 4 Cup (64 tbs) (1/2 Inch Dice)
  Salt 1 Teaspoon
  Olive oil 4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)
  Sliced onions 2 Cup (32 tbs)
  Garlic 2 Clove (10 gm), minced
  Canned crushed tomatoes 4 Cup (64 tbs)
  Thinly sliced green bell pepper 2 Cup (32 tbs)
  Water 2 Cup (32 tbs)
  Basil leaves 1 Teaspoon
  Oregano leaves 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Canned tuna 1 Pound, drained, flaked
  Chopped fresh parsley 1 Tablespoon
Directions

On paper towels arrange eggplant in single layer and sprinkle with salt; let stand 30 minutes, then pat dry and set aside.
In 4-quart saucepan heat oil; add onions and garlic and saute until onions are translucent.
Add eggplant, tomatoes, green peppers, water, basil, oregano, and pepper; cover and let simmer, stirring occasionally, for 35 minutes.
Stir in tuna and cook for 5 minutes longer.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Tuna
Interest: 
Healthy

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