#21: Tuna Vegetable Pasta

This recipe was taught to me by one of my Sisa girlfriend, Charis (hi Yox!). I was initially curious and eventually it earned my respect (after I sampled it, if two servings can be called a sample) because it was sooooo flavorful for something nutritious and has eggplant. Imagine, it has carrots, chunks of tomatoes, sweet white onions, bell peppers and eggplant swimming in tomato sauce and a dash of olive oil. What's more, it has tuna in it. I usually place a dish in my hall of fame if i get to have my my good friend "I" to eat something she hates. In this case, eggplant. *pat in the back* (Good job, Anne.)


Indeed, who will not eat eggplant when it is what gives this pasta dish its distinct character. It's smoky flavor punctuates (or rather gives it an exclamation point!) all the merry flavors that are at play in this tomato-based recipe. 

Tuna Vegetable Pasta
Sosy Level: 3
Pawis Level: 2
Featured Ingredient: Eggplant
Will feed eight health buffs (or simple hungry humans as well)


Ingredients:
500g uncooked spaghetti
3 tbsps oil for frying
3 medium eggplants, sliced into small circles
2 tbsps oil for sauteeing
1 red onion chopped
6 cloves garlic, minced finely
1 large carrot, chopped into bite-sized pieces
1 can tuna in oil 180g
500g spaghetti sauce (I like the three-cheese flavor kind)
1/4 cup tomato paste
1 cup chicken broth or water
1/2 tsp each of dried basil, thyme & oregano
5 tomatoes roughly chopped
2 medium green bell peppers, chopped
1 large white onion
1 tbsp olive oil
grated cheese


How To:
1. Cook spaghetti according to package instructions. Make sure to drain well, then run under tap water (to wash off the excess sticky starch) then toss with some margarine (or olive oil if you're feeling a bit generous. ;-) ). Set aside.


2. Heat a pan then add the 3 tbsps of oil. Swirl it around the pan. When the oil is hot, pan-fry the eggplant slices until brown on both sides. Set aside.


3. Using the same pan, heat the remaining 2 tbsps of oil and saute the onions, then the garlic.


4. When the onions have softened, add the carrots and saute for 3 minutes. Then add the tuna with all it's oil. Yum, it has lots of its tuna flavor in the oil too, that's why. Lower heat to medium and simmer for 3 minutes. 


5. Add spaghetti sauce and tomato paste then stir until sauce is even in texture. You can take your broth to get the rest of the tomato paste in the packet (yup, get all of those goodness into our sauce). Then add the liquid and herbs to the simmering sauce. Stir thoroughly then bring to a slow simmer for 5 minutes in medium-low heat making sure that the bottom is not burning.


6. Add the tomatoes, bell pepper and onions and simmer for 3 minutes more. Add the fried eggplant and stir. Count from one to five then turn off the heat and drizzle with some olive oil, about 2 tbsps. Stir a bit more to loosely incorporate the oil.


7. Serve pasta topped with the sauce and a generous amount of grated cheese. You won't expect that the red spaghetti sauce can take this healthy and yummy turn!