Tunisian Eggplant Salad

Ingredients

450 gr eggplant
1 green bell pepper
1 garlic clove
120 ml olive oil
80 ml wine vinegar
2 gr oregano
3 gr salt
1 package style tuna
1 tomato
60 gr crumbled feta cheese
120 ml boiling water
1,100 gr shallow casserole

Instructions

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