Preheat oven to 400°F (200°C).

Roast eggplant in the oven until the skin is charred, approximately 60 minutes.

Remove from oven and let cool completely.

Peel off charred skin from the cooled eggplant.

Cut the peeled eggplant into 1-inch cubes.

Arrange eggplant cubes and chopped green bell pepper in a 2-quart shallow casserole dish.

In a glass jar with lid, combine crushed garlic, olive oil, red wine vinegar, crushed dried oregano, and salt.

Shake the jar well to combine the marinade ingredients.

Pour the marinade over the eggplant and green pepper mixture in the casserole dish.

Cover the dish and refrigerate for at least 1 hour to marinate.

Drain the marinade from the marinated vegetables, reserving the marinade for other use.

In a bowl, toss the marinated vegetables with drained albacore tuna and chopped tomatoes.

Line a salad bowl with crisp salad greens.

Spoon the eggplant, tuna, and tomato mixture into the prepared salad bowl.

Crumble feta cheese over the salad.

Serve immediately and enjoy!