Tuna-Eggplant Spaghetti

Here's another favorite - and easy - recipe from Del Monte.

1 pkg (225g) spaghetti noodles, cooked
4 cloves garlic, crushed
1 medium onion, chopped
2 medium (1/4k) eggplant, cut into cubes and soaked in water
1 stalk celery, sliced
1 medium red bell pepper, cut into strips
1 can (385g) Spaghetti sauce
1 can (190g) tuna chunks

Saute garlic, onions, and eggplant. Cook for 5 minutes. Add 3/4 cup water and remaining ingredients, except spaghetti. Season with 2 teaspoons rock salt (or 2/3 tsp iodized salt), 1 tablespoon sugar and 1/4 teaspoon pepper. Cook for 5 minutes.

Add noodles and blend well, or pour sauce over cooked noodles. Top with grated parmesan cheese, if desired.

Note: I used Bertolli's Tomato & Basil sauce when I prepared this dish today, and didn't add the salt, sugar and pepper called for in the recipe. Also, instead of using oil, I used the water from the can of tuna to saute the garlic, onions, and eggplant. Perfect.