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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
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