How To Prepare
Drain tuna and set aside.
Cut eggplant into 1/2-inch cubes and spread in single layer on paper toweling. Let stand 20 minutes. Pat dry with paper towels.
Soak clay cooker in water 15 minutes.
Seed and chunk peppers. Slice onions and separate into rings. Mix eggplant, bell peppers, onions, tomatoes, parsley, garlic powder, and basil in large mixing bowl. Spoon 1/2 mixture into clay cooker. Add all the tuna; spread evenly. Top with remaining eggplant mixture.
Cover cooker and place in cold oven. Bake in 400 degrees F oven 3 hours, stirring occasionally. Remove cover during last hour. Serve with slotted spoon.
Yield: 6 complete meal servings or 10 side-dish servings.
| Servings |
|
Ingredients
- 3 cans ( aprox. 16 oz) low sodium white meat tuna packed in water
- 1 1/2 large eggplants
- 2 1/2 green bell peppers
- 2 1/2 large onions
- 1 1/2 cans (29 ounce) no salt added tomatoes, drained
- 3/4 cup chopped fresh parsley
- 1 1/2 Tablespoons Garlic powder
- 3 teaspoons basil, crumbled
Ingredients
|
|
Share this Recipe