TUNISIAN EGGPLANT SALAD

Ingredients

• •1 lb Eggplant
• •1 lg Green bell pepper -- chopped
• •1 Garlic clove -- crushed
• •1/2 c Olive oil
• •1/3 c Red wine vinegar
• •1 t Dried oregano -- crushed
• •1 t Salt
• •1 cn Chunk-style tuna (12 1/2-oz)
• •- drained
• •1 lg Tomato -- seeded and chopped
• •Crisp salad greens
• •1/4 c Crumbled feta cheese

Directions

1. 1Cut eggplant in 1-inch cubes. Steam over 1/2 cup
2. 2boiling water 2 to 5 minutes until eggplant is tender.
3. 3Drain. Arrange with green pepper in 2-quart shallow
4. 4casserole. Combine garlic, oil, vinegar, oregano and
5. 5salt in covered jar. Shake well. Pour over eggplant
6. 6mixture. Cover and refrigerate 1 hour. Drain marinade
7. 7and reserve for other use. Toss marinated vegetables
8. 8with tuna and tomato. Spoon into salad bowl lined with
9. 9crisp greens. Top with cheese.