Description Edit

  • Serves 4

Ingredients Edit

Directions Edit

  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.
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