Tunisian Eggplant Salad

Serves:

Ingredients:

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

Method:

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.