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Herb-Roasted Eggplant with Tomatoes and Feta
- 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
Directions:View on Bon Appetit
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