Tunisian Eggplant Salad
- Cut eggplant in 1-inch cubes.
- Steam over ½ cup boiling water 2 to 5 minutes until eggplant is tender.
- 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.