Tunisian Eggplant Salad

Serving: 4

Ingredients:

1 lb Eggplant

1 lg Green bell pepper, chopped

1 Garlic clove, crushed

1/2 c Olive oil

1/3 c Red wine vinear

1 t Dried oregano, crushed

1 t Salt

1 cn Chunk-style tuna (12 1/2-oz), drained

1 lg Tomato, seeded and chopped

1/4 c Crumbled feta cheese

Crisp salad greens

Cooking Instructions:

Cut eggplant in 1-inch cubes. Steam over 1/2 cup boiling water 2 to 5 minutes until eggplant is tender. Drain. Arrange with green pepper in 2-quart shallow casserole. Combine garlic, oil, vinegar, oregano and salt in covered jar. Shake well. Pour over eggplant mixture. Cover and refrigerate 1 hour. Drain marinade and reserve for other use. Toss marinated vegetables with tuna and tomato. Spoon into salad bowl lined with crisp greens. Top with cheese.

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