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Herb-Roasted Eggplant with Tomatoes and Feta

['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.

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