TUNISIAN EGGPLANT SALAD
Regi Dean's Recipes 08/22/99
Salads
 Los Angeles Times
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- drained	
Chunk-style tuna (12 1/2-oz)	1 cn
Crumbled feta cheese	1/4 c
Dried oregano; crushed	1 ts
Eggplant	1 lb
Garlic clove; crushed	1
Green bell pepper; chopped	1 lg
Olive oil	1/2 c
Red wine vinegar	1/3 c
Salt	1 ts
shallow casserole. Combine gar	2-quart
Tomato; seeded and chopped	1 lg
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 4 Servings
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
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.
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