Eggplant-Tuna Casserole
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Ingredients 2 (6 oz) cans tuna ½ cup oil 1 large onion, sliced 2 cloves garlic, minced 2 small or 1 large eggplant, peeled and diced 1 (1 lb) can tomatoes or 4 fresh tomatoes, diced Salt and pepper ½ cup grated cheese

Instructions

Heat oil in large frying pan.  Add onion and garlic and cook for 5 minutes.  Add eggplant tomatoes, salt and pepper.  Mix well.  Cover and simmer for 30 minutes.  Spray 2 quart baking dish with cooking spray and spread tuna over bottom.  Put eggplant mixture on top.  Sprinkle with cheese.  Bake at 375 degrees for 30 minutes.

Serving Size

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Please note that we are posting recipes on www.oukosher.org as a public service.

The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .