GRILLED TUNA AND ROASTED PEPPER SAUCE

EGGPLANT MARMALADE:
Put the eggplant into a hot oven (450*) and roast until their skins are completely soft, about one hour. Scrape out the pulp and reserve. In a thick saucepan, saute' 1/3 of the onion in 1/3 of the oil, then add the eggplant. Cook on a low heat until most of the moisture has evaporated. Season with salt and pepper and set aside.


(4)- 8 ounce tuna steaks
2 large eggplants
8 tomatoes
3 red bell peppers
6 tablespoons olive oil
1 large onion, chopped
2 tablespoons fresh basil, chopped (may subst. dried) Reserve a few leaves for garnish.
2 tablespoons fresh garlic, chopped
2 tablespoons red wine vinegar

TOMATO MARMALADE:

Peel the tomatoes by first plunging them into boiling water for 10 seconds. Cut them in half and remove the seeds. Cut into small cubes. In a heavy pot, saute' 1/3 of the onion in 1/3 of the oil. Add the garlic and tomatoes; cook on low heat until most of the moisture has evaporated. Add the basil and season with salt and pepper. Set aside.

ROASTED RED PEPPER SAUCE:

Put the peppers on a hot grill (or under the broiler) Blacken on all sides. Remove the charred skins under running water. Remove seeds, and cut pepper into cubes. Saute' the remaining onion in the remaining oil. Add the red pepper and cook a few minutes. Put mixture into a blender or food processor. Add remaining olive oil, vinegar and salt and pepper to taste. Blend until smooth.
TUNA STEAKS: Season the tuna with salt and pepper and cook on a very hot grill to personal preference, about 5 minutes per side.

TO ASSEMBLE: Put some of each of the marmalades on plates and top with a steak. Serve with the Roasted Red Pepper sauce. Garnish with basil leaves.