Serves: 8

2 medium eggplants
Salt and pepper to taste
1/2 cup olive oil
13 ounce can tuna
2 cups marinara sauce
1/2 cup pitted cured black olives
1/2 cup pitted green olives

Slice eggplant lengthwise, 3/4 inch thick, then cut into 3/4-inch cubes. Season with salt and pepper.
Saute in oil until tender, remove from heat, drain and cool.
Combine with the flaked tuna fish, marinara sauce and olives.
Refrigerate for 24 hours. Serve in a bowl.