Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 ts Dried oregano; crushed
1 ts 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

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.

(C) 1992 The Los Angeles Times

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