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as a tunisian teenager i am proud to give a recipe of a tunisian famous dish enjoy and bonne appétit
1 lb Eggplant 1 lg Green bell pepper -- chopped 1 Garlic clove -- crushed 1/2 c Olive oil 1/3 c Red wine vinear 1 t Dried oregano -- crushed 1 t Salt 1 cn Chunk-style tuna (12 1/2-oz) - drained 1 lg Tomato -- seeded and chopped 1/4 c Crumbled feta cheese Crisp salad greens
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.