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.