Spaghetti Squash With Roasted Eggplant, Fresh Zucchini, Capers, And Italian Tuna

• 3 tablespoons olive oil, plus more for drizzling
• 1 smallish spaghetti squash
• 1 smallish eggplant
• 2 heaping tablespoons of capers, chopped
• 1/2 zucchini, julienned
• 1 jar of italian tuna, drained of olive oil
• 2 cups mixed greens, air dried and coarsely chopped

1. Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper. Cut eggplant into good-sized chunks and toss with 2 Tbs. olive oil, salt and pepper to taste. Roast for about 30 - 40 minutes until lightly browned and fork tender.
2. At the same time, cut the spaghetti squash in half lengthwise and scrap out seeds and pulp and discard. Take 1 Tbs. of olive oil and coat the edges and inside of each squash half, spreading it around with your fingers. Put 1/4" of water in a baking pan and place squash cut side down in the pan of water. Roast for 40 minutes in this position, then turn the squash over and roast for 10 - 15 minutes more, until squash is very tender, testing with a fork.
3. While eggplant and squash are roasting, drain and chop the capers. Drain the tuna and flake. Wash, air dry and coarsely chop the greens.
4. When squash is done, remove from the shell, using a fork to create the "spaghetti" and toss with the eggplant, the zucchini, capers, tuna and greens. Season with salt and pepper to taste. Drizzle olive oil on top and sprinkle on some drops of sherry vinegar.

olive oil, smallish spaghetti squash, smallish eggplant, capers, zucchini, italian tuna, mixed greens

Taken from food52.com/recipes/64992-spaghetti-squash-with-roasted-eggplant-fresh-zucchini-capers-and-italian-tuna (may not work)