Entrees

Herb-Roasted Eggplant with Tomatoes and Feta

recipe image

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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