Ingredients
- 1 green bell pepper
- 1 garlic clove
- 1 tomato
- 1,100 gr shallow casserole
- 450 gr eggplant
- 120 ml boiling water
- 120 ml olive oil
- 80 ml wine vinegar (red)
- 60 gr crumbled feta cheese
- 3 gr salt
- 2 gr 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
