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"Preheat oven to 450\u00b0F. 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."
],
"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"
],
"language": "en-US",
"source": "www.epicurious.com",
"tags": [
"Herb",
"Tomato",
"Side",
"Roast",
"Vegetarian",
"Low Cal",
"High Fiber",
"Feta",
"Eggplant",
"Summer",
"Healthy",
"Pescatarian",
"Wheat/Gluten-Free",
"Peanut Free",
"Tree Nut Free",
"Soy Free",
"Kosher"
],
"title": "Herb-Roasted Eggplant with Tomatoes and Feta",