1 lb. thin spaghetti
Olive or vegetable oil
2 or 3 cloves garlic, chopped
1 can tuna fish with oil
1 can eggplant appetizer (any supermarket brand)
Water
Basil, thyme, oregano and parsley as desired

Put about 2 or 3 tablespoons oil in a large pot. Heat slowly. Chop and saute garlic in oil. Put in can of tuna fish with oil and heat a few minutes. Open can of appetizer and put in pot. Rinse can with a can of water and mix in with other ingredients. Heat over low heat. Cook spaghetti al dente, drain and put in bowl and mix all ingredients together. Top with Parmesan cheese and serve immediately.