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Herb-Roasted Eggplant with Tomatoes and Feta

Name: Herb-Roasted Eggplant with Tomatoes and Feta
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

A small grocery run gets this on the table.

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directions

1.
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.

Recipes sourced from Epicurious.com.

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