In a large saucepan or Dutch oven, saute eggplant, onion, bell pepper, celery and garlic in oil for 5 minutes. Stir in tomatoes and chicken broth; bring to a boil. Reduce heat; simmer for 10 to 15 minutes or until vegetables are nearly tender. Stir in tuna, tomato paste, thyme, black pepper and red pepper until blended; cook for 2 minutes more or until heated through. Serve over hot cooked rice.
Prep Time: 35 minutes
Calorie Count: 272 calories per main-dish serving; 136 calories per appetizer serving.