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.
|