1 pound eggplants
1 large green bell peppers, chopped
1 clove garlic, crushed
1/2 cup olive oil
1/3 cup red wine vinegar
1 teaspoon dried oregano, crushed
1 teaspoon salt
1 large tomatoes, seeded and chopped
1/4 cup feta cheese, crumbled
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 tomato. Spoon in to salad bowl lined with crisp greens. Top with cheese.