I don't know what possessed me to buy an eggplant at the farmers market last weekend, except that it just called to me. I didn't have any recipe in mind to use it, but after some internet scouring, I found something that sounded interesting. It also tasted really good. I'll have to play with eggplant more often!
Herb-Roasted Eggplant with Tomatoes and Feta
from Bon Appetit
1 large eggplant, cut into 1" cubes (next time I'll also peel it)
4 large plum tomatoes, cored, quartered
3 tbsp olive oil
2 tbsp sherry wine vinegar
2 tbsp plus 2 tsp chopped fresh oregano
1/2 cup crumbled feta
Preheat oven to 450F. Place eggplant and tomatoes on a rimmed baking sheet; toss with oil and vinegar. Sprinkle with 2 tbsp oregano, salt and pepper. Roast until eggplant is tender and golden brown, stirring occasionally, about 40 minutes. Transfer eggplant and tomatoes to a platter. Sprinkle with feta and 2 tsp oregano and serve.