Tunisian Eggplant Salad

Description

 * Serves 4

Ingredients

 * 1 lb eggplant
 * 1 large green bell pepper — chopped
 * 1 garlic clove — crushed
 * ½ cup olive oil
 * ⅓ cup red wine vinegar
 * 1 tsp dried oregano — crushed
 * 1 tsp salt
 * 1 can chunk-style tuna (12½ oz) — drained
 * 1 large tomato — seeded and chopped
 * ¼ cup crumbled feta cheese
 * crisp salad greens

Directions

 * 1) Cut eggplant in 1-inch cubes.
 * 2) Steam over ½ cup boiling water 2 to 5 minutes until eggplant is tender.
 * 3) Drain.
 * 4) Arrange with green pepper in 2-quart shallow casserole.
 * 5) Combine garlic, oil, vinegar, oregano and salt in covered jar.
 * 6) Shake well.
 * 7) Pour over eggplant mixture.
 * 8) Cover and refrigerate 1 hour.
 * 9) Drain marinade and reserve for other use.
 * 10) Toss marinated vegetables with tuna and tomato.
 * 11) Spoon into salad bowl lined with crisp greens.
 * 12) Top with cheese.