Cut the eggplant, zucchini, bell pepper, and carrot into 1 cm chunks. Thinly slice the onion.
Heat some olive oil in a pot, then sauté Step 1. Add the tuna, juice and all. If you're in a hurry, you can cook the vegetables beforehand in the microwave for a minute.
Add the tomato purée, cover with a lid, and simmer for about 5 minutes on low heat.
When the vegetables have softened, add the corn, salt and pepper and it's done.
Kids love it for lunch.
You can also serve it on udon or pasta. Divide it into small portions and store leftovers in the freezer.
Story Behind this Recipe
My daughter doesn't like food that's too hot, so I came up with something for her with a great nutritional balance. If you make this, you can easily make a lot of food.
Tomato purée makes this quick and easy, even more so than canned tomatoes.
I used the vegetables we had around the house. The vegetables have enough moisture as it is, so lately I haven't been adding any extra water. After it's done simmering, adjust as needed. After putting it on rice, you can top with some powdered or shredded cheese and pop it in the oven to bake into an au gratin.