Tuna Pasta with Eggplant and Capers

Ingredients

• Pasta3/4 cup (120 g)
• Capers1 tablespoon (9 g)
• Eggplant1 cup (90 g)
• Garlic1/2 clove (2 g)
• Olive Oil1 tablespoon (10 ml)
• Oregano1 tablespoon (4 g)
• Canned Tuna in Water1 can (120 g)

Instructions

1. 1

   Step 1

   For this recipe you need to have previously salted eggplants. To do so, dice and place them in a tray with water and 1 tablespoon of salt for 20 minutes.

2. 2

   Step 2

   If you have thin and long eggplants, skip this step.

3. 3

   Step 3

   Place the pasta in a pot of boiling water and cook following the instructions on the package.

4. 4

   Step 4

   Chop the garlic and dice the eggplant.

5. 5

   Step 5

   Heat a pan over medium heat, add the oil and once heated, stir-fry the garlic with the eggplant over medium-low heat for 10 minutes.

6. 6

   Step 6

   Next, add the drained tuna, capers, oregano, and salt and pepper.

7. 7

   Step 7

   Mix and cook for 5 minutes. Season to taste.

8. 8

   Step 8

   Serve the pasta and top with the eggplants.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Tuna Pasta with Eggplant and Capers can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.