Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tablespoons   olive oil
   2      medium        onions -- diced
   1      large         eggplant -- unpeeled and diced
   4      cups          diced okra -- fresh or frozen
   2      medium        green bell peppers -- cored, seeded and
                        -- diced
  12      medium        red tomatoes -- chopped
     1/2  cup           tomato paste
   1      cup           chicken broth -- or water
     1/4  cup           minced fresh parsley
   1                    bay leaf
   1      teaspoon      dried thyme
   1      teaspoon      dried basil
   1 1/2  teaspoons     Worcestershire sauce
     1/8  teaspoon      cayenne powder
                        salt -- to taste
                        black pepper -- freshly ground, to
                        -- taste
  12      ounces        water-packed solid white tuna - -- (1 can), drained
   3      cups          cooked white rice

Preparation:

In a large pot, heat the oil and sauté the onions and garlic. Add the remaining vegetables and cook for 15 minutes. Add the tomato paste, chicken broth, herbs, Worcestershire sauce, cayenne powder, salt, pepper, and tuna. Cover and cook for 20 minutes more. Remove bay leaf. Serve over the cooked rice.