1 lb Eggplant
1 lg Green bell pepper -- chopped
1 Garlic clove -- crushed
1/2 c Olive oil
1/3 c Red wine vinear
1 t Dried oregano -- crushed
1 t Salt
1 cn Chunk-style tuna (12 1/2-oz) - drained
1 lg Tomato -- seeded and chopped
1/4 c Crumbled feta cheese
Crisp salad greens

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.

Serving Size : 4


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