Ingredients:
1 lb eggplants
1 large green bell peppers, chopped
1 garlic cloves, 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) cans albacore tuna in water, drained
1 large tomatoes, seeded & chopped
1/4 cup feta cheese, Crumbled
crisp salad greens
Directions:
Roast eggplant in the oven until the skin is charred.
Allow to cool and peel off charred skin; cut the eggplant into 1 inch cubes.
Arrange with green pepper in 2-quart shallow casserole dish.
In a glass jar with lid, combine garlic, oil, vinegar, oregano and salt; 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 in to salad bowl lined with crisp greens.
Enjoy!
Servings: 4
Time preparation: 20 min.
Time total: 20 min.