Cooking... Tuna and eggplant stew

Tuna and eggplant stew

Nathan found this recipe on the New York Times, and when I read it, it initially did not appeal to me.  But Nathan was game, and we had most of the items.  For items we didn't have we did a bit of substituting.

No anchovy fillets (not a staple in our cabinets)
Eggplant for the bell peppers
1 fresh tomato, 1/2 can of tomato paste, 1/2 cup water for the 14oz can of chopped tomatoes with juice (we usually have this in our cabinet, but we were out!)
Cooking sherry for dry white wine (the white wine we had was really too sweet)
Russet potatoes for red potatoes
Ahi tuna filets for albacore
Cilantro for parsley

We also were short on time so we cut out the 1st 30 minute simmer and reduced the second simmer to just enough time to get the potatoes soft.

During the middle of the cooking process I tasted it and was really disappointed!  But once it was done I was quite surprised at how delicious it was!