Ingredients for 6 people:

Any kind of short pasta, better if "Fusilli" about 16 oz.
5 table spoons of olive oil
6 oz. tomato paste
One big eggplant
One chopped onion (medium size)
One red chili pepper or chili powder
3 oz. canned tuna, preferably in olive oil
1 oz. chopped black olives
1 oz. capers
3 tablespoons of flour
Salt
Vegetable oil

Preparation:

Dice eggplant in small pieces, coat with flour and deep fry in hot vegetable oil. Drain on a paper towel and set aside.

Start the sauce by heating the olive oil in a pan, add the chopped onion and let it fry for a couple of minutes on medium heat. Add tomato paste and let cook for 5 minutes adding a little water if necessary.
Add chili pepper, olives, tuna (without its oil), capers, and let the ingredients mix together. Add half a cup of warm water and let cook on medium heat for 5 minutes.

Cook pasta in salted boiling water.

Once pasta is cooked, drain it and mix it with the sauce and the fried eggplant.
Serve hot (without parmigiano cheese: this dish contains fish and you are not supposed to use it!).

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This is Southern Italian dish, very rich in flavor.