Easy Recipe Finder
Recipe Feeder
4 servings
1 lb Eggplant
1 ts Salt
1 lg Green bell pepper; chopped
1 cn Chunk-style tuna (12 1/2-oz) - drained
1 Garlic clove; crushed
1/2 c Olive oil
1 lg Tomato; seeded and chopped
1/3 c Red wine vinegar
Crisp salad greens
1 ts Dried oregano; crushed
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.
1 lb Eggplant
1 ts Salt
1 lg Green bell pepper; chopped
1 cn Chunk-style tuna (12 1/2-oz) - drained
1 Garlic clove; crushed
1/2 c Olive oil
1 lg Tomato; seeded and chopped
1/3 c Red wine vinegar
Crisp salad greens
1 ts Dried oregano; crushed
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.
