Makes
6 servings
Ingredients
1 1 3/4-pound eggplant, cut into 1-inch cubes
4 large plum tomatoes, cored, quartered lengthwise
3 tablespoons olive oil
2 tablespoons Sherry wine vinegar
2 tablespoons plus 2 teaspoons chopped fresh oregano
1/2 cup crumbled feta cheese
Instructions
Preheat oven to 450°F. Place eggplant and tomatoes on
rimmed baking sheet; toss with oil and vinegar. Sprinkle with
2 tablespoons oregano, salt, and pepper. Roast until eggplant
is tender and golden brown, stirring occasionally, about 40
minutes. Transfer eggplant and tomatoes to platter. Sprinkle
with feta and 2 teaspoons oregano and serve.