INGREDIENTS:

• 1 cup Tonnino Tuna in olive oil
• 2 bell peppers
• 1 eggplant
• 1 zucchini
• 4 olive oil for the vegetables
• 1 cup basil leaves
• ¼ cup olive oil
• Salt and pepper

PREPARATION:

Cut the eggplant lengthwise and place in a bowl with salt. Let sit for 20 minutes.
Cut the peppers and zucchini lengthwise.
Place all vegetables and the eggplant (rinsed in water and dried) on a baking sheet, add olive oil, salt and pepper, and bake in a 350° oven for 20 minutes.
Blend the basil with olive oil and a little of the Tonnino oil to add flavor.
Serve the vegetables with the Tonnino Tuna and bathe it with the olive oil and basil mixture.