Grilled Tuna Kebabs

• 1 teaspoon salt, plus more to taste
• 4 4-inch eggplants, trimmed and cut into 1-inch cubes
• 2 tablespoons, plus 2 teaspoons, olive oil
• 1 pound tuna, cut into 1-inch cubes
• 1 each red, yellow and green bell peppers, stemmed, seeded, deribbed and cut into 1-inch squares
• 1 medium red onion, peeled and cut into 1-inch squares
• 4 tablespoons fresh lemon juice
• 2 cups basil, coarsely chopped
• Freshly ground pepper to taste
• 8 cups stemmed spinach, washed but not dried
• 2 cups cooked white rice

1. Sprinkle 1 teaspoon salt over the eggplant cubes and place on paper towels.
2. Let stand for 1 hour.
3. Rinse and drain.
4. Heat 2 teaspoons of the olive oil in a large nonstick skillet.
5. Add the eggplant and saute until half cooked, about 4 minutes.
6. Using 8 metal or bamboo skewers that have been soaked in water, skewer the tuna, peppers, onion and eggplant pieces, alternating colors and dividing the ingredients evenly among the skewers.
7. Combine the remaining 2 tablespoons olive oil, lemon juice, basil and salt and pepper to taste in a shallow dish.
8. Place the skewers in the dish and turn to coat in the marinade.
9. Cover with plastic wrap and refrigerate for 30 minutes, turning from time to time.
10. Preheat a grill or broiler.
11. Remove the skewers from the marinade and grill until tuna begins to char on the outside but is still pink in the center, about 2 minutes per side (about 8 minutes total).
12. Heat a medium-size skillet over medium-high heat.
13. Add the spinach and cook until just wilted.
14. Divide among 4 plates.
15. Spoon the hot rice beside the spinach and top both with 2 skewers per plate.
16. Serve immediately.

salt, eggplants, olive oil, tuna, red, red onion, lemon juice, basil, freshly ground pepper, stemmed spinach, white rice

Taken from cooking.nytimes.com/recipes/11537 (may not work)