Tunisian Eggplant

submitted by Sister Warda Carlsen

Ingredients

1 lb eggplant
1 large green bell pepper, chopped
1 garlic clove, crushed
½ cup olive oil
1/3 cup Red wine vinegar
1 teaspoon dried oregano, crushed
1 teaspoon Salt
1 can solid albacore tuna (12 1/2-oz) drained
1 large tomato, seeded and chopped
Crisp salad greens
¼ cup crumbled feta cheese

Directions

Fire roast eggplant on barbecue or in the oven until the skin is charred. Allow to cool and peel off charred skin and cube the eggplant.
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. Serves 4.