Tuna Pasta Aubergine Bake: A Mediterranean Delight

Indulge in the vibrant flavors of the Mediterranean with our delectable tuna pasta aubergine bake. This wholesome and satisfying dish combines tender eggplant, succulent tuna, and flavorful pasta in a rich and savory sauce.

Ingredients:

- 1 large eggplant, sliced - 1 cup pasta (penne, fusilli, or shells) - 1 can (14 ounces) tuna, drained - 1 onion, chopped - 2 cloves garlic, minced - 1 cup chopped tomatoes - 1/2 cup chopped bell peppers - 1/2 cup chopped olives - 1/2 cup grated Parmesan cheese - 1/4 cup olive oil - Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). 2. Brush eggplant slices with olive oil, sprinkle with salt and pepper, and roast in oven for 15-20 minutes, or until golden brown and tender. 3. Cook pasta according to package directions. 4. Heat olive oil in a skillet over medium heat. Add onion and garlic and sauté until softened. 5. Stir in tomatoes, bell peppers, and olives. Season with salt and pepper and cook for 5 minutes. 6. Add tuna and stir well. 7. Drain pasta and add it to the skillet with the tuna mixture. 8. Transfer mixture to a baking dish. Top with roasted eggplant slices and sprinkle with Parmesan cheese. 9. Bake for 15-20 minutes, or until heated through and bubbly.

Tips:

- For a vegetarian version, substitute chickpeas or tofu for the tuna. - Add a dash of dried oregano or thyme for extra Mediterranean flavor. - Serve with a side salad and crusty bread to complete the meal.

Benefits:

- Rich in protein from the tuna and cheese. - Provides fiber and vitamins from the eggplant and vegetables. - A convenient and versatile dish that can be served for lunch, dinner, or as a side. - A delicious and nutritious way to enjoy the flavors of the Mediterranean.