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Eggplant Tuna Salad

1 pound chopped eggplant -- steamed
1 large red bell pepper -- seeded and chopped
1/2 cup light-flavored olive oil
1/3 cup red wine vinegar
1 teaspoon dried oregano -- leaves only
1 large tomato -- chopped
1/2 cup chopped pitted black olives
7 1/2 oz canned water packed white albacore tuna -- drained and flaked
2 ounces crumbled feta cheese (optional)

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.

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