• 3 Tbs. olive oil
• 1 lb. eggplant, peeled and cubed
• 1 red bell pepper, seeded and cubed
• 1 large zucchini, peeled and cubed
• 1/4 cup chicken or vegetable stock
• 2 Tbs. unsalted butter
• 1 onion, cut into small cubes
• 1 cup canned peeled tomatoes, cubed
• 3 cloves garlic, crushed
• 1/4 tsp. thyme, or 1 tsp. fresh, chopped
• 1/4 cup grated Parmesan cheese
• 4 tuna steaks, about 6 ounces each
• 1/4 cup lemon juice

Heat 2 Tbs. oil in a heavy nonstick skillet over medium high heat. Sauté eggplant 2 minutes. Add bell pepper, zucchini and stock and sauté 3-4 minutes or until vegetables are tender and liquid is almost evaporated. Set vegetables aside. Melt butter in a heavy flameproof casserole over medium low heat. Sauté onions about 8 minutes, stirring frequently, or until onions are softened. Stir in tomatoes, garlic, thyme, and sautéed vegetables. Season with salt and pepper to taste. Cover casserole and reduce heat to low. Cook about 10 minutes or until vegetables are tender. Remove from heat. Sprinkle with Parmesan and set aside.

Turn on broiler. While ratatouille is cooking, brush tuna steaks with remaining oil and season with pepper to taste. Arrange on a broiler pan and broil 4 minutes per side until tuna is brown on the outside and slightly pink on the inside. Transfer to a platter and drizzle with lemon juice. Place ratatouille under broiler and broil 2-3 minutes or until golden brown. Serve tuna steaks with ratatouille.

Per serving: calories 652, fat 21.8g, 30% calories from fat, cholesterol 205mg, protein 92.9g, carbohydrates 19.2g, fiber 5.2g, sugar 10.3g, sodium 377mg, diet points 14.3.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.9, Fruit: 0.1, Bread: 0.1, Lean meat: 0.3, Fat: 3.2, Sugar: 0.0, Very lean meat protein: 11.9

  view detailed nutritional information

The recommended wines are: Sauvignon Blanc, Gewürztraminer, or Chablis.