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Eggplant-Tuna Casserole

Courtesy of Women's Branch of the Orthodox Union

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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.