|Eggplant||1 Large, pared and cubed|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Garlic||2 Clove (10 gm), finely chopped|
|Canned plum tomatoes||16 Ounce (1 Can)|
|Ground black pepper||1⁄4 Teaspoon|
|Dried oregano||1⁄2 Teaspoon|
|Dried basil||1 Teaspoon|
|Canned tuna||7 Can (70 oz), drained, flaked|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Whole wheat noodles/Spaghetti/ macaroni||1 Pound|
1. Put the eggplant in a colander and sprinkle with salt. Let stand for 30 minutes. Rinse well, drain, and pat dry.
2. Heat half the oil in a large skillet and saute the eggplant in batches until lightly browned. Reserve. Add the garlic to the skillet and saute for 1 minute.
3. Add the tomatoes with their juice, pepper, oregano, basil, and reserved eggplant. Cook, stirring and breaking up the tomatoes, until the eggplant is tender, about 8 minutes. Stir in the tuna and parsley.