Tunisian eggplant salad

4 servings

Ingredients

QuantityIngredient
1poundsEggplant
1largeGreen bell pepper; chopped
1Garlic clove; crushed
½cupOlive oil
cupRed wine vinegar
1teaspoonDried oregano; crushed
1teaspoonSalt
1canChunk-style tuna (12 1/2-oz) drained
1largeTomato; seeded and chopped
Crisp salad greens
¼cupCrumbled feta cheese

Directions

Cut eggplant in 1-inch cubes. Steam over ½ 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