Summer Rice Salad With Tuna

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1 red bell pepper

1 yellow bell pepper

Cooking spray

1 medium eggplant, peeled and cut lengthwise into 1/2-inch-thick slices (about 1 medium)

3 cups hot cooked long-grain rice

1 cup frozen peas, thawed

1/4 cup chopped kosher dill pickles

1 tablespoon extravirgin olive oil

1 tablespoon red wine vinegar

1 teaspoon salt

1/2 teaspoon hot pepper sauce (such as Tabasco)

1/4 teaspoon freshly ground black pepper

6 ounces oil-packed white albacore tuna, rinsed and drained

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