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Tunisian Eggplant Salad

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      Title: TUNISIAN EGGPLANT SALAD
 Categories: Salads, Seafood, Vegetables
      Yield: 4 Servings
 
      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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