*  Exported from  MasterCook  *
 
                          TUNISIAN EGGPLANT SALAD
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Salads                           Seafood
                 Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Eggplant
    1       lg           Green bell pepper -- chopped
    1                    Garlic clove -- crushed
      1/2   c            Olive oil
      1/3   c            Red wine vinegar
    1       t            Dried oregano -- crushed
    1       t            Salt
    1       cn           Chunk-style tuna (12 1/2-oz)
                         - drained
    1       lg           Tomato -- seeded and chopped
                         Crisp salad greens
      1/4   c            Crumbled feta cheese
 
   Cut eggplant in 1-inch cubes. Steam over 1/2 cup
   boiling water 2 to 5 minutes until eggplant is tender.
   Drain. Arrange with green pepper in 2-quart shallow
   casserole. Combine garlic, oil, vinegar, oregano and
   salt 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
  
 
 
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