Recipe for Eggplant Tuna Salad with Lf Tips 
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Yield:
4
Ingredients:
Amount Ingredient
1 lb chopped eggplant steamed
1 lrg red bell pepper seeded and chopped
1/2 cup light-flavored olive oil
1/3 cup red wine vinegar
1 tsp dried oregano leaves only
1 lrg tomato chopped
1/2 cup chopped pitted black olives
1/2 oz canned water packed white albacore tuna drained and flaked
Instructions:
Instructions: Toss eggplant, bell pepper, olive oil, vinegar, oregano, tomato, olives and tuna in a large bowl. Cover and refrigerate for 1 hour. Drain marinade, reserving 1 tablespoon. Toss the mixture with the reserved marinade. Sprinkle with crumbed feta cheese, if desired.

"425F"

Serving Ideas : Mounded in a lettuce cup or stuff a pita.

NOTES : Difficult to estimate the amount of calories from the oil that is retained by the salad: anywhere from 7 to 31 grams of fat. Substitute a fat-free commercially prepared salad dressing.

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