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

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Instructions

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.