Tuna with Roasted Eggplant and Zucchini

Oh, that deep purple love!  Plate up something more exotic with this delicious aubergine dish. Perfect on the patio, or served as beautiful finger food party starters when you sub in 3 Japanese or Chinese eggplants.

Total Time 4 Servings


  • 2 medium eggplant, cut into ¾-inch thick slices
  • 2 tablespoons extra virgin olive oil
  • Salt and freshly ground black pepper to taste
  • 1 medium zucchini, thinly sliced
  • 2 (5 ounce) cans Genova Albacore Tuna in Olive Oil, drained
  • 1 red bell pepper, thinly sliced
  • 8 slices Swiss cheese, cut in half diagonally


  1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or spray with non-stick cooking spray.
  2. Lightly brush both sides of eggplant with olive oil and place on prepared baking sheet. Sprinkle with salt and pepper. Cook until golden brown, about 18 minutes.
  3. Place a couple slices of zucchini, tuna and red bell pepper on top of eggplant slices; top with cheese. Return to oven for 5-6 minutes, or cheese is bubbly. Remove from heat and serve immediately.