Legume Risoni & Tuna Casserole

Ingredients

• 1 eggplant (330g)
• 1 tbsp olive oil
• 1 tsp garlic salt flakes
• 10 date or cherry tomatoes
• 1 can of tuna in olive oil
• 1/4 cup tomato paste
• 1/8 cup water
• 1/2 cup legume risoni (1 3/4 cup cooked)
• 10 green olives, sliced
• 2/3 cup grated cheese
• 1 tbsp butter
• 2 tbsp all purpose flour
• 1 cup milk
• 1/8 tsp pepper
• 1/4 tsp salt
• 1/2 tsp Dijon mustard
• 1/8 tsp nutmeg powder