Herb-Roasted Eggplant with Tomatoes and Feta
Roast eggplant and tomatoes with oregano and feta for a flavorful summer side. Perfectly tender and aromatic!
Ingredients
- 1 1 3/4- pound eggplant (, cut into 1-inch cubes)
- 3 medium 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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