1 med. to lg. eggplant
1 lg. can crushed tomatoes
2 cans tuna in water
1 can chick peas
1/2 c. green olives, pitted with pimientos
1 lg. clove garlic, minced
1 tbsp. oregano
1/2 c. white wine

1. Peel and cut eggplant into small pieces.

2. Put tomatoes, eggplant, garlic and oregano into large saucepot to simmer (cover).

3. Drain tuna, drain olives and drain and rinse chick peas.

4. After 15 minutes, add other ingredients to eggplant mixture, along with white wine. Simmer until eggplant is tender continue 10 minutes.

This is great as main dish with bread and salad. It also works well over pasta.