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Tuna and Eggplant Skillet

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Description Edit

Makes 6 to 8 servings.

Ingredients Edit

Directions Edit

  1. Cook eggplant, onion and pepper in butter in large skillet until tender crisp.
  2. Stir in rice, soup, tuna, 1 cup cheese, pepper, Worcestershire sauce and pepper sauce; heat thoroughly.
  3. Top with remaining 1 cup cheese. Sprinkle with paprika, if desired. Cover; heat until cheese melts.

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