Rosemary Seared Yellowfin Tuna With Grape Tomato-Eggplant Relish

Directions

Peel eggplant and slice in half length wise; continue slicing into 1 inch cubes.  Heat a medium sized sauté pan over medium heat; coat pan with 1 teaspoon olive oil and sauté eggplant and onion until they begin to brown. Add 1 teaspoon of balsamic vinegar, 1 teaspoon of garlic, salt, pepper and fresh basil. Stir in tomatoes and cook for two minutes until tomatoes are heated through. Remove from heat and keep warm. In a sauté pan, add remaining olive oil and turn heat up to high. Season the tuna on both sides with salt, pepper and chopped rosemary. Sear the tuna for 2 minutes on each side for medium rare.  Serve fillets on a bed of the tomato-eggplant relish.