Skillet Tuna with Eggplant and Zucchini in Puttanesca Sauce - Lidia

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 medium onion, chopped
• 5 anchovy fillets
• 1/4 cup coarsely chopped pitted Italian black olives
• 1/4 cup drained capers in brine
• 1 medium eggplant, cut into 1-inch cubes
• 2 medium zucchini, cut into 1-inch cubes
• Kosher salt
• Peperoncino flakes
• 1 teaspoon chopped fresh thyme leaves
• One 28-ounce can whole San Marzano tomatoes, crushed by hand
• 1 1/2 pounds fresh tuna steak, cut into 1 1/2-inch cubes
• 2 tablespoons chopped fresh Italian parsley