Mediterranean Tuna Salad

• 1 large Eggplant (diced in approximate 1 inch cubes)
• 1 red bell pepper (diced in approximate 1 inch cubes)
• 2 ready to use plum tomatoes (diced in approximate 1 inch cubes - remove seed before dicing)
• 2 Scallions (chopped using white and sections of the scallion)
• 2 tablespoons of fresh basil (chopped)
• 2 tablespoons of fresh cilantro (chopped)
• 1 tablespoon of fresh flat leave or curly parsley (chopped - this is optional)
• 2 cans of 12 OZ of Tuna in water
• 2 tablespoons of olive oil
• Seasoning to taste: lime, olive oil, salt and fresh ground pepper

1. Heat 2 tablespoons of olive oil in a large nonstick pan over medium-high heat until hot but not smoking. Add eggplant and saute, stirring often, until soft, 5 to 7 minutes. Add to the eggplant saute the red pepper cubes and cook, stirring often, 3 to 4 minutes.
2. In bowl combine the eggplant and red pepper mixture with the rest of the ingredients (tomato, scallions, basil, cilantro, parsley, and tuna), and season to taste with olive oil, salt and freshly ground pepper.
3. Serve cold or room temperature with toasted bread or lettuce.

red bell pepper, ready, scallions, basil, cilantro, curly parsley, water, olive oil, lime

Taken from www.epicurious.com/recipes/member/views/mediterranean-tuna-salad-1205955 (may not work)