HERB-ROASTED EGGPLANT WITH TOMATOES AND FETA

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Herb-Roasted Eggplant with Tomatoes and Feta image

For a great vegetarian entrée, serve the vegetables on a bed of couscous. From Bon Appetit, November 2007.

Provided by Vicki Butts (lazyme)

Categories     Vegetables

Time 55m

Number Of Ingredients 7

1 3/4 lb eggplant, cut into 1-inch cubes
4 large plum tomatoes, cored, quartered lengthwise
3 Tbsp olive oil
2 Tbsp sherry wine vinegar
2 Tbsp chopped fresh oregano
2 tsp chopped fresh oregano
1/2 c crumbled feta cheese

Steps:

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

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