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