Vegetable stew with tuna

Ingredients for 4 servings:

• 2 zucchinis
• 1 eggplant(s)
• 1 can tomatoes, chopped
• 2 cans of tuna in water
• 1 onion(s)
• 2 garlic cloves
• 3 tbsp cream cheese, grainy (2% fat)
• e.g. basil, fresh
• salt and pepper
• 1 tbsp oil

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

healthy and delicious with zucchini and eggplant

Wash the vegetables and cut into bite-sized pieces. Dice the onion. Heat oil in a pan and fry the diced onion until translucent. Add the canned tomatoes. Simmer for a moment. Then add the vegetables and crushed garlic. Season everything with salt and pepper. Cover and simmer for 15 minutes, stirring occasionally. Then stir in the cream cheese. Drain the water from the tuna and stir the shredded tuna into the vegetables. Simmer for another 10 minutes at low heat. Season to taste and toss fresh basil into the pan, if desired. For a light meal, this dish can be served on its own. Otherwise, serve with rice or a baguette.