Tunisian Eggplant (aubergine) Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 1 lb eggplant
• 1 large green bell pepper, chopped
• 1 garlic clove, crushed
• 1/2 cup olive oil
• 1/3 cup red wine vinegar
• 1 teaspoon dried oregano, crushed
• 1 teaspoon salt
• 1 (12 1/2 ounce) can albacore tuna in water, drained
• 1 large tomato, seeded & chopped
• 1/4 cup feta cheese, crumbled
• crisp salad green

Recipe

• 1 roast eggplant in the oven until the skin is charred.
• 2 allow to cool and peel off charred skin; cut the eggplant into 1 inch cubes.
• 3 arrange with green pepper in 2-quart shallow casserole dish.
• 4 in a glass jar with lid, combine garlic, oil, vinegar, oregano and salt; shake well.
• 5 pour over eggplant mixture. cover and refrigerate 1 hour.
• 6 drain marinade and reserve for other use. toss marinated vegetables with tuna and tomato.
• 7 spoon in to salad bowl lined with crisp greens.
• 8 enjoy!