Preheat oven to 425°F. Cut eggplant in half and score 1/2” deep. Brush liberally with olive oil, then season with salt and pepper.
Roast at 425°F for 25-35 minutes or until light brown and soft.
Divide the tomato sauce over each cooked eggplant half, then the ricotta, and then the tuna pieces. Sprinkle the capers over each half, and season with additional salt & pepper. Brush with olive oil again and return to the oven.
Roast for 5 minutes more or until toppings are heated through.