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Herb-Roasted Eggplant with Tomatoes & Feta

Serves 4-6

Ingredients

1¾ pounds eggplant, cut into 1-inch cubes

4 large plum tomatoes (or whatever you have) cored, quartered lengthwise

3 tablespoons olive oil

2 tablespoons sherry wine vinegar

2 tablespoons plus 2 teaspoons fresh oregano, chopped

½ cup crumbled feta cheese

salt and pepper, to taste

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.

-- Adapted from epicurious.com Eggplant

Growing season in New Mexico: Late summer through fall

Nutritional value: In eggplant skin, researchers have found nasunin, an antioxidant and free radical scavenger that protects cell membranes from damage. Nasunin protects the lipids (fats) in brain cell membranes. Vitamins and minerals, such as B1, B6, folate, copper, manganese, potassium, and about 10 percent of the daily value of fiber are found in one cup of the skin and flesh.