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MyCookbook Member: karah
Recipe Category: Seafood
Recipe Preparation Level: easy
2 cans tuna, drained
1 large eggplant
2 green peppers, chunked
2 large onions, sliced and separated in rings
29 oz can tomatoes, drained
1/2 cup chopped parsley
1 tablespoon garlic salt
2 teaspoons basil, crumbled
Cut eggplant in cubes and spread in single layer on paper towels. Sprinkle with salt; let stand 20 minutes. Pat dry. Soak clay cooker in water 15 minutes. Mix all ingredients, except tuna, in large bowl. Spoon 1/2 in clay cooker. Add tuna; spread evenly. Top with remaining mixture. Cover cooker; place in cold oven. Bake at 400F 3 hours; stir occasionally. Remove cover during last hour.
6 meal servings, 10 as side dish
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