1 can (9 ounces) canned tuna, drained and broken into chunks
1-1/2 cups cubed, peeled eggplant
1 cup chopped onion
1 cup cubed red or green bell pepper
2 stalks celery, cut diagonally into slices
2 cloves garlic, minced
2 tablespoons vegetable oil
1 can (28 ounces) Italian-style tomatoes with juice, cut up
1 cup chicken broth
1 can (6 ounces) tomato paste
1/2 teaspoon dried thyme, crushed
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
6 cups hot cooked rice
In a large saucepan or Dutch oven, saute eggplant, onion, bell pepper, celery and garlic in oil for 5 minutes.
Stir in tomatoes and chicken broth; bring to a boil. Reduce heat; simmer for 10 to 15 minutes or until
vegetables are nearly tender. Stir in tuna, tomato paste, thyme, black pepper and red pepper until blended; cook for 2 minutes more or until heated through. Serve over hot cooked rice.
Prep Time: 35 minutes
Calorie Count: 272 calories per main-dish serving; 136 calories per appetizer serving.
