Kurt Sprirdakis exploring his Greek Roots in the cookbook One Table. Serves 4
¼ cup olive oil
1 medium eggplant, unpeeled, cut into ½ inch cubes
1 garlic clove, minced – this can be left out
Salt
2 tsb dried oregano
1 cup diced tomatoes (fresh or canned)
ground black pepper
4 ounces crumbled feta cheese (about 1 cup)
Preheat oven to 350 F
Heat the olive oil in skillet over medium-high heat. Add the eggplant and garlic, if using, and cook, stirring occasionally, until browned and beginning to get tender. Season with ½ tsb salt and 1 tsb of the oregano.
Pour into an 8 by 8 inch ceramic or glass baking dish. Cover with the tomatoes, add salt and pepper to taste and the remaining oregano. Sprinkle the feta over the top. Cover with foil and bake for 25 to 30 minutes, until the feta begins to melt.