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Category: Main Course
Herb-roasted Eggplant with Tomatoes - TastyPlanner.com
Chef: Warmfeather
For a great vegetarian entrée, serve the vegetables on a bed of couscous.
Servings: Makes 6 servings
Ingredients
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
Instructions
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 2 teaspoons oregano and serve.
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