Herb-Roasted Eggplant with Tomatoes and Feta
| dish: side|
Preheat oven to 450°F. Place eggplant and tomatoes on rimmed baking sheet; toss with oil and vinegar. Sprinkle with 2 tablespoons savory, 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 savory and serve.
Adapted from Bon Appétit, November 2007, Sara Foster