In a pan, sauté the finely chopped onion and garlic with a drizzle of olive oil. Then add a little more oil and the diced eggplant. Cook thoroughly and season with salt and chopped parsley.
In a separate pot, cook the pasta and set aside until the eggplant is ready. Then add the pasta to the sauce and sauté for about 4 more minutes until heated through and infused with the vegetable flavors. Add the tuna and serve.
