Tunisian Eggplant (Aubergine) Salad

• 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 tomatoes, seeded & chopped
• 1/4 cup feta cheese, Crumbled
• crisp salad green

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!

eggplant, green bell pepper, garlic, olive oil, red wine vinegar, oregano, salt, water, tomatoes, feta cheese, crisp salad green

Taken from www.food.com/recipe/tunisian-eggplant-aubergine-salad-3716 (may not work)