INGREDIENTS:
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 t Dried oregano, crushed
1 t Salt
1 cn solid albacore tuna (12 1/2-oz) drained
1 lg Tomato, seeded and chopped
Crisp salad greens
1/4 c Crumbled feta cheese
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
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Please report any bad links..Thanks, Buzz
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