Name: Tunisian Eggplant Salad
Ingredients: 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 ts Dried oregano; crushed; 1 ts 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

Unless the Holy Ghost blesses the Word, we who preach the gospel are of all men most miserable, for we have attempted a task that is impossible. We have entered on a sphere where nothing but the supernatural will ever avail. If the Holy Spirit does not renew the hearts of our hearers, we cannot do it. If the Holy Ghost does not regenerate them, we cannot. If He does not send the truth home into their souls, we might as well speak into the ear of a corpse.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Seafood, Vegetables, Eggs, Grains, Dairy	Tunisian	Salads, Seafood, Vegetables	4	Servings

INGREDIENTS

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	ts	Dried oregano; crushed
1	ts	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

INSTRUCTIONS

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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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