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Aubergine Pizza Topped with Tuna and Tomato


  • 1 Aubergine (eggplant)
  • 1/2 red onion - finely chopped
  • 1/2 green pepper - finely chopped
  • 1 garlic clove - crushed
  • 185 g tin of tuna in spring water - drained
  • 1 tbspn tomato puree
  • 250 g passata (or chopped tomatoes)
  • 1/2 cup grated cheddar cheese
  • 1 tbsp olive oil


  • Preheat oven to 220C 425F Gas Mark 7
  • Cut the aubergine into slices (approx. 1.5cm thick) and brush both sides with olive oil.
  • Place on a baking tray and bake for approx. 8-10 mins (turning once)
  • Meanwhile fry the onions in the remaining oil for 2 mins. Add the garlic and cook for another min.
  • Add the peppers and cook until soft.
  • Add the tuna, passata and tomato puree and simmer for 5 min.
  • Remove the aubergine from the oven and top with the tuna, tomato topping.
  • Sprinkle cheese on top and heat for another 5 mins (until the cheese has melted)