Cappers Farmer

Tuna Pasta Salad with Eggplant and Mint Recipe

5 servings SERVINGS


  • 1 medium eggplant, sliced
  • Salt, to taste
  • 1 tablespoon olive oil
  • 3 cups uncooked penne pasta (about 11 ounces)
  • 2 cans (5 ounces each) tuna, drained
  • Mint leaves, for garnish
  • Freshly grated Parmesan cheese
  • 1 lemon, halved, optional


  • Place eggplant in a colander, and sprinkle with a little salt. Set aside to drain for a few minutes.
  • Heat olive oil in a large skillet over medium-high heat. Add eggplant, and fry until soft. Set aside.
  • Boil and drain pasta according to package directions.
  • In a large bowl, combine pasta, eggplant and tuna, and mix well.
  • Turn into a serving dish, and garnish with mint leaves and a sprinkling of Parmesan. Squeeze lemon juice over all, if desired. Serve warm.
  • More Recipes for Pasta Salads:

    • Published on Mar 29, 2016
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