Tuna And Eggplant Skillet - cooking recipe

Ingredients

1 large eggplant, peeled and cubed
1 c. each, chopped onion and green bell pepper
3 Tbsp. butter or margarine
1 can (10 3/4 oz.) condensed cream of mushroom soup
1 can (12 1/2 oz.) tuna, drained (in Spring Water)
2 c. grated cheddar cheese (divided)
1 tsp. garlic salt (I omit)
1/4 tsp. black pepper
4 to 5 drops Tabasco pepper sauce
3 c. cooked rice

Preparation

In a large skillet, cook eggplant, onions, and peppers in butter. Cook until tender crisp. Add mushroom soup, tuna, 1 c. cheese, seasonings, and rice. Heat thoroughly. Top with remaining cheese. Sprinkle with paprika, if desired. Cover and heat until cheese melts. Serve with celery and carrot sticks.