Herb Roasted Eggplant With Tomatoes And Feta Recipes

Steps:

• 1. Preheat oven to 450°F.
• 2. Place eggplant and tomatoes on rimmed baking sheet; toss with oil and vinegar. Sprinkle with 2 tablespoons oregano, salt, and pepper.
• 3. Roast until eggplant is tender and golden brown, stirring occasionally, about 40 minutes.
• 4. Transfer eggplant and tomatoes to platter. Sprinkle with feta and 2 teaspoons oregano and serve.

Steps:

• Turn on broiler. Bring water to boil for pasta in covered pot.
• Wash and trim the eggplant (do not peel) and cut into 1/4-inch-thick slices. Cover broiler pan with aluminum foil and arrange slices on pan. Spray tops of eggplant with pan spray, and broil 2 or 3 inches from source of heat until tops are brown.
• Chop all the onion. Heat a nonstick pan large enough to hold all the sauce ingredients until it is very hot. Reduce heat to medium high, and add oil. Saute the onion until it begins to soften and brown.
• Meanwhile, mince the garlic; chop the tomatoes. Check the eggplant: if it is browned, turn, spray with nonstick spray and continue to broil. It takes about 10 minutes broiling time to cook the eggplant.
• Add the garlic to the onions when they have softened, and saute for 30 seconds. Stir in tomatoes, tomato paste and vinegar; reduce heat to low and continue cooking.
• Chop the oregano and thyme, and add to the sauce as it cooks.
• Cook the pasta.
• When the eggplant is ready, cut it into small chunks (about 1 inch) and stir into the sauce.
• Pit the olives, and chop and add to the sauce. Season with salt and pepper.
• Wash and chop the parsley.
• When the pasta is cooked, drain and stir in the sauce. Stir in the cheese and parsley, and serve with the bread.