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Provençal Tuna Stew with Eggplant, Olives, and Fresh Thyme
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Course Main Course
Cuisine French
Servings 4 people

Equipment

  • Large Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium eggplant, diced
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1 zucchini, sliced
  • 1 can (14 oz) diced tomatoes
  • 1 cup vegetable broth
  • 2 cans (5 oz each) tuna, drained and flaked
  • 1/2 cup pitted olives, halved
  • 2 tablespoons fresh thyme leaves
  • Salt and black pepper to taste

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the eggplant and onion and cook for 6 to 8 minutes, stirring occasionally, until the eggplant begins to soften.
  • Stir in the garlic and zucchini and cook for another 3 minutes until the garlic is fragrant.
  • Pour in the diced tomatoes and vegetable broth. Add the fresh thyme leaves, then season with a pinch of salt and pepper. Bring the mixture to a gentle simmer and cook for 10 minutes.
  • Add the flaked tuna and halved olives. Stir gently and simmer for 3 to 4 minutes more until the tuna is heated through. Taste and adjust salt and pepper if needed before serving.

Notes

If the eggplant seems very seedy, sprinkle the diced pieces with a little salt and let them sit for 10 minutes before cooking to draw out excess moisture. Leftovers keep well in the fridge for two days and reheat gently on the stove with a splash of broth to loosen the texture.
Course: Main Course
Cuisine: French
Equipment: Large Pot, Cutting Board, Knife