Time: 1 hour
Makes: 4 servings

Ingredients

1 small eggplant(about 1 pound)
2 tablespoons olive oil
1 green pepper, seeded and chunked
1 garlic clove, finely minced
1 14-to 16-ounce can whole Italian
tomatoes with juice
1/2 cup large brine-cured black
olives, pitted
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 pounds fresh tuna (4 steaks)
2 tablespoons chopped fresh flat-
leafed parsley

Instructions

1. Peel and slice the eggplant into rounds. Salt both sides and stand the slices in a colander to grain for 30 minutes. Rinse the slices, squeeze out the moisture, and pat them dry. Dice the eggplant.
2. Heat the olive oil in a 12-inch skillet. Saute the green pepper until it begins to soften; add the garlic and cook 1 minute longer. Add the eggplant and stir-fry until it is slightly softened.
3. Add the tomatoes, olives, and seasonings. You wont need much salt, because the olives are salty. Simmer the mixture over medium heat, uncovered, stirring occasionally, for 15 minutes or until it is reduced to a sauce consistency. You can help this along by chopping and crushing the tomatoes with a spatula as they cook. the sauce can be prepared ahead and reheated.
4. Lay the tuna steaks in the sauce and spoon some of it over them. Cover and poach over very low heat until the tuna will flake apart at the center, 10 to 15 minutes. Dont overcook. Sprinkle with parsley and serve.