Name: Spaghetti with tuna tomato and eggplant
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 6 large roma (egg) tomatoes (540g); 425 gram canned tuna in springwater; 280 gram jar char-grilled eggplant; 375 gram egg-free dried spaghetti; 1 tablespoon lemon rind, finely grated; 1/2 cup fresh flat-leaf parsley, coarsely chopped; 1 tablespoon olive oil

Ingredients

6 large roma (egg) tomatoes (540g)

425 gram canned tuna in springwater

280 gram jar char-grilled eggplant

375 gram egg-free dried spaghetti

1 tablespoon lemon rind, finely grated

1/2 cup fresh flat-leaf parsley, coarsely chopped

1 tablespoon olive oil

Method

1.Coarsely chop tomato. Drain tuna, flake. Drain eggplant, coarsely chop.

2.Cook pasta in large saucepan of boiling water, uncovered, until just tender, drain. Combine in large bowl with rind, parsley and oil.

3.Meanwhile, cook tomato, uncovered, in oiled large frying pan until just softened. Add tuna and eggplant, cook, uncovered, until heated through.

4.Add tomato mixture to pasta mixture, toss gently to combine.

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Ingredients

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