Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

Browse by categories