Mediterranean Vegetable & Tuna Recipe

Bring a large pot of salted water to a boil. Meanwhile, drain tomatoes reserving 1 cup of juice. Set aside. In a large non-stick skillet over high, heat oil. Add garlic and eggplant and sauté until garlic is golden, about 1 minute. Reduce heat to medium and stir in salt and pepper. Cover pan and cook stirring occasionally until eggplant is tender, about 5 minutes. Stir in zucchini, tomatoes and juice. Bring to a simmer, cover and cook until zucchini is tender, about 5 minutes. Meanwhile, cook pasta according to package instructions. Drain and transfer to serving bowl. Stir tuna, olives, parsley and capers into vegetable mixture. Cook, stirring until heated through. Gently stir in feta. Spoon over pasta.