Contributed By: marzoukaubleBon Appetit Nov 2007
For a great vegetarian entrée, serve the vegetables on a bed of couscous.
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
Preheat oven to 450°F. 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.
For a great vegetarian entrée, serve the vegetables on a bed of couscous. Per serving: 133 cal, 10g fat(3g sat), 11mg chol, 144mg sod, 10g carb, 5g fib, 3g prot
Total Preparation Time: Less than 15 minutes Ingredients: Vegetables Actual Cooking Time: 45 minutes Number of Servings: 6 Origin: Italian Special Features: Quick to Prepare (under 30 minutes) Simple (6 ingredients or less) Nutrition Content: High Fiber Meal Type: Entree