Herb-Roasted Eggplant with Tomatoes and Feta

Ingredients:

• 1 1 3/4-pound eggplant, cut into 1-inch cubes
• 4 large plum 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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