Ratatouille

Slice eggplant, zucchini, yellow squash and tomatoes in rounds about 1/8″ thick, then set aside

Sauté onion & garlic with a pinch of salt & pepper, then add in crushed tomatoes, pinch of sugar and simmer until al dente, then layer into a round baking dish

Bake uncovered for 35-45 minutes at 400F until vegetables are tender

While vegetables are baking, place TONNINO ALBACORE Herbs de Provence in a bowl with some lemon zest, then top ratatouille with the tuna mixture