Tuna Eggplant Spaghetti recipe

1 pkg (225 g) spaghetti noodles, cooked per package directions
4 cloves garlic, crushed
1 medium onion, chopped
2 medium (1/4 kg) eggplant, cut into cubes and soaked in water
1 stalk celery, sliced
1 medium red bell pepper, cut into strips
1 can (385 g) DEL MONTE spaghetti sauce, Italian style
1 can (190 g) tuna chunks


Saute garlic, onions and eggplant. Cook for 5 minutes. Add 3/4 cup water and remaining ingredients except spaghetti noodles. Season with 2 tsp rock salt (or 2/3 tsp fine salt), 1 tbsp sugar and 1/4 tsp pepper. Cook for 5 minutes.
Add spaghetti noodles and blend well, or pour sauce over cooked noodles. Top with grated cheese if desired.

8 servings

Tuna replaces beef; eggplant serves as extender