Start to finish: 35 minutes (20 minutes active)
1 (28-ounce) can diced, fire-roasted tomatoes
2 teaspoons extra-virgin olive oil
4 cloves garlic, minced
1 small eggplant (3/4 pound), peeled and cut into sticks 1/2-inch thick and 2 inches long
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 small zucchini, cut into sticks 1/2-inch thick and 2 inches long
8 ounces whole-grain bow tie or other small pasta
1 (6-ounce) can water-packed, chunk light tuna, drained and flaked
1/4 cup pitted Kalamata olives, chopped
1/4 cup chopped flat-leaf parsley
1 tablespoon capers, rinsed
4 ounces feta cheese, crumbled
Bring a large pot of salted water to a boil.
Meanwhile, drain the tomatoes, reserving 1 cup of juice. Set aside.
In a large nonstick skillet over high, heat the oil. Add the garlic and eggplant and saute until garlic is golden, about 1 minute. Reduce heat to medium and stir in the salt and pepper. Cover pan and cook, stirring occasionally, until eggplant is tender, about 5 minutes.
Stir in the zucchini, tomatoes and juice. Bring mixture to a simmer, cover pan and cook until zucchini is tender, about 5 minutes.
Meanwhile, cook the pasta in boiling water according to package instructions. Drain well and transfer to a large serving bowl.
Stir the tuna, olives, parsley and capers into vegetable mixture. Cook, stirring until heated through. Gently stir in the feta cheese. Spoon mixture over pasta.
Nutrition information per serving (values are rounded to the nearest whole number): 459 calories; 119 calories from fat; 13 grams fat (5 g saturated; 0 g trans fats); 51 milligrams cholesterol; 61 g carbohydrate; 27 g protein; 10 g fiber; 1,225 mg sodium.