Tuna Tonnato with Eggplant Salad

Name: Tuna Tonnato with Eggplant Salad
Ingredients: 2 (6-ounce) cans light tuna packed in olive oil (preferably Italian), drained, divided; 1 large anchovy fillet; 1/4 cup mayonnaise; 2 tablespoons extra-virgin olive oil plus additional for drizzling; 2 teaspoons drained capers; 2 teaspoons fresh lemon juice; 2 (11 1/2- to 13-ounce) jars or containers grilled eggplant, drained; 1 teaspoon finely chopped garlic; 1/3 cup coarsely chopped parsley; 1 teaspoon grated lemon zest; 1 teaspoon red-wine vinegar; 2 cups grape tomatoes, halved lengthwise; 1/3 cup coarsely chopped mint; 2 cups (1/2-inch) bread cubes from a country loaf, toasted; Equipment: 4 (16-ounces) wide jars or containers with lids