1.Coarsely chop tomato. Drain tuna, flake. Drain eggplant, coarsely chop.
2.Cook pasta in large saucepan of boiling water, uncovered, until just tender, drain. Combine in large bowl with rind, parsley and oil.
3.Meanwhile, cook tomato, uncovered, in oiled large frying pan until just softened. Add tuna and eggplant, cook, uncovered, until heated through.
4.Add tomato mixture to pasta mixture, toss gently to combine.