Herb Roasted Eggplant

• 1 large eggplant, cubed
• 4 large tomatoes, cored, quartered engthwise
• 3 tablespoons olive oil
• 2 tablespoons sherry wine vinegar
• 2 tablespoons chopped fresh oregano
• 2 teaspoons chopped fresh oregano
• 12 cup crumbled feta cheese

1. Preheat oven to 450F / 220 Degrees Celsius.
2. Place eggplant and tomatoes on rimmed baking sheet; toss with oil and vinegar.
3. Sprinkle with 2 tablespoons oregano, salt, and pepper.
4. Roast until eggplant is tender and golden brown, stirring occasionally, about 40 minutes.
5. Transfer eggplant and tomatoes to platter.
6. Sprinkle with feta and 2 teaspoons oregano and serve.

eggplant, tomatoes, olive oil, sherry wine vinegar, fresh oregano, fresh oregano, feta cheese

Taken from www.food.com/recipe/herb-roasted-eggplant-261660 (may not work)