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