Herb-Roasted Eggplant with Tomatoes and Feta

Ingredients

• 1.8 pound eggplant cut into 1-inch cubes
• 0.5 cup feta cheese crumbled
• 3 tablespoons olive oil 
• 2 tablespoons oregano fresh chopped
• 4 large plum tomatoes cored quartered
• 2 tablespoons sherry wine vinegar 

Equipment

• baking sheet
• oven

Directions

1. Preheat oven to 450°F.
2. Place eggplant and tomatoes on rimmed baking sheet; toss with oil and vinegar.
3. Sprinkle with 2 tablespoons oregano, salt, and pepper. Roast until eggplant is tender and golden brown, stirring occasionally, about 40 minutes.
4. Transfer eggplant and tomatoes to platter.
5. Sprinkle with feta and 2 teaspoons oregano and serve.
6. Nutrition Data