Ingredients
- 1 green bell pepper
- 1 garlic clove
- 1 tomato
- 2 quart shallow casserole
- 1 lb eggplant
- 1/2 cup boiling water
- 1/2 c olive oil
- 3/8 c wine vinegar (red)
- 1/4 c crumbled feta cheese
- 1 ts salt
- 1 ts oregano (dried)
- 1 package style tuna (chunk)
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
