Simmered Mediterranean Vegetables And Tuna

• 28-ounce (800-gram) can diced fire-roasted tomatoes
• 2 teaspoons extra-virgin olive oil
• 4 cloves garlic, minced
• 1 small eggplant (3/4 pound (340 grams)), peeled and cut into sticks 1/2-inch (1.3-centimeter) thick and 2-inches (5 centimeters) long
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 small zucchini, cut into sticks 1/2-inch (1.3-centimeter) thick and 2-inches (5-centimeters) long
• 8 ounces (225 grams) whole-grain bow tie or other small pasta
• 6-ounce (170-gram) can water-packed chunk light tuna, drained and flaked
• 1/4 cup (60 milliliters) pitted Kalamata olives, chopped
• 1/4 cup (60 milliliters) chopped flat-leaf parsley
• 1 tablespoon capers, rinsed
• 4 ounces (113 grams) feta cheese, crumbled

1. Bring a large pot of salted water to a boil.
2. Meanwhile, drain the tomatoes, reserving 1 cup (230 ml) of juice. Set aside.
3. In a large nonstick skillet over high, heat the oil. Add the garlic and eggplant and saute until the garlic is golden, about 1 minute. Reduce heat to medium and stir in the salt and pepper. Cover the pan and cook, stirring occasionally, until the eggplant is tender, about 5 minutes.
4. Stir in the zucchini, tomatoes and juice. Bring the mixture to a simmer, cover the pan and cook until the zucchini is tender, about 5 minutes.
5. Meanwhile, cook the pasta in the boiling water according to package instructions. Drain well and transfer to a large serving bowl.
6. Stir the tuna, olives, parsley and capers into the vegetable mixture. Cook, stirring until heated through. Gently stir in the feta cheese. Spoon the mixture over the pasta.

tomatoes, extravirgin olive oil, garlic, eggplant, salt, ground black pepper, zucchini, pasta, water, milliliters, milliliters, capers, feta cheese

Taken from www.epicurious.com/recipes/member/views/simmered-mediterranean-vegetables-and-tuna-50065473 (may not work)