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.