Eggplant (Aubergine) Antipasto

"A great appetizer. If you have never tried eggplant before this recipe will win you over! This makes a huge batch, so feel free to half it if you are not feeding a large crowd. Or can also freeze the extras to have on hand for another day."

2 cups eggplants, peeled and finely chopped

4 cups crushed tomatoes

1 cup green pepper, seeded and finely chopped

1 (120 g) can tuna in water, drained

1 large onion, finely chopped

1 cup green beans, chopped finely

4 garlic cloves, crushed

1 pinch clove

1 pinch cinnamon

1⁄4 cup sugar

2 teaspoons salt

1⁄2 cup balsamic vinegar

1⁄2 cup oil

Directions at food.com

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