|Diced peeled eggplant||4 Cup (64 tbs) (1/2 Inch Dice)|
|Olive oil||4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)|
|Sliced onions||2 Cup (32 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Canned crushed tomatoes||4 Cup (64 tbs)|
|Thinly sliced green bell pepper||2 Cup (32 tbs)|
|Water||2 Cup (32 tbs)|
|Basil leaves||1 Teaspoon|
|Oregano leaves||1⁄2 Teaspoon|
|Canned tuna||1 Pound, drained, flaked|
|Chopped fresh parsley||1 Tablespoon|
On paper towels arrange eggplant in single layer and sprinkle with salt; let stand 30 minutes, then pat dry and set aside.
In 4-quart saucepan heat oil; add onions and garlic and saute until onions are translucent.
Add eggplant, tomatoes, green peppers, water, basil, oregano, and pepper; cover and let simmer, stirring occasionally, for 35 minutes.
Stir in tuna and cook for 5 minutes longer.