Tuna, tomato and eggplant linguine

Get a headstart on the week with this delicious make-ahead tuna pasta.

Recipe «Tuna, tomato and eggplant linguine» presented in category Recipes / Fish, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 1 large eggplant, thinly sliced, 1 lemon, 375g dried linguine pasta, 2 tbsp olive oil, 6 large ripe roma tomatoes, chopped , 425g can tuna in oil, drained, 1/2 cup roughly chopped fresh flat-leaf parsley leaves .

Ingredients:

• 1 large eggplant, thinly sliced 
• 1 lemon 
• 375g dried linguine pasta 
• 2 tbsp olive oil 
• 6 large ripe roma tomatoes, chopped 
• 425g can tuna in oil, drained 
• 1/2 cup roughly chopped fresh flat-leaf parsley leaves 

Instructions

1. Heat a greased barbecue plate or chargrill on medium-high heat. Cook eggplant, turning, for 5 minutes or until charred and tender. When cool enough to handle, cut into thin strips. Finely grate rind from lemon. Segment lemon, discarding membrane.
2. Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain.
3. Meanwhile, heat oil in a large, deep frying pan over medium-high heat. Add tomato and tuna. Cook for 5 minutes or until tomatoes start to soften. Add eggplant and pasta. Toss gently for 2 minutes or until combined and heated through. Add lemon rind, lemon segments and parsley. Serve pasta immediately.