Roasted Eggplant and Tomatoes
Serve with a green salad and crusty rolls.

Servings: 6

• 1 - 1 3/4 pound eggplant, cut into 1-inch cubes
• 4 large plum tomatoes, cored, quartered lengthwise
• 2 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.

Per Serving: 104 Calories; 7g Fat (60.9% calories from fat); 3g Saturated Fat; 3g Protein; 8g Carbohydrate; 3g Dietary Fiber; 11mg Cholesterol; 146mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

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