Tuna-Eggplant Spaghetti

Ingredients:
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) spaghetti sauce, Italian style
1 can (190 g) tuna chunks


Directions:
1. 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 iodized salt), 1 tbsp sugar and 1/4 tsp pepper. Cook for 5 minutes.
2. Add spaghetti noodles and blend well, or pour sauce over cooked noodles. Top with grated cheese if desired.

Makes 8 servings.
Rich in Vitamin B3 - for healthy skin and digestive system.
Tuna replaces beef.
Eggplant serves as extenders.


Source: #571, Del Monte Kitchenomics