| | Directions | | Bring a large pot of salted water to a boil. Meanwhile, drain tomatoes reserving 1 cup of juice. Set aside. In a large non-stick skillet over high, heat oil. Add garlic and eggplant and sauté until garlic is golden, about 1 minute. Reduce heat to medium and stir in salt and pepper. Cover pan and cook stirring occasionally until eggplant is tender, about 5 minutes. Stir in zucchini, tomatoes and juice. Bring to a simmer, cover and cook until zucchini is tender, about 5 minutes. Meanwhile, cook pasta according to package instructions. Drain and transfer to serving bowl. Stir tuna, olives, parsley and capers into vegetable mixture. Cook, stirring until heated through. Gently stir in feta. Spoon over pasta. |
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| Ingredients | | - |  | 1 can diced fire-roasted tomatoes (28 ounce can) |
| - | | 2 teaspoons extra virgin olive oil |
| - | | 4 cloves garlic, minced |
| - | | 1 eggplant (3/4 lb peeled and cut into sticks 1/2 inch thick and 2 inches long) (small) |
| - | | 1/2 teaspoon Salt |
| - | | 1/2 teaspoon ground black pepper |
| - | | 1 zucchini (5 centimeters) (small) |
| - | | 8 ounces whole-grain bow tie or other small pasta |
| - | | 1 can water-packed tuna (6 ounce can) |
| - | | 1/4 cup pitted kalamata olives, chopped |
| - | | 1/4 cup chopped flat-leaf parsley |
| - | | 1 tablespoon capers |
| - | | 4 ounces feta cheese, crumbled |
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