Modified from Vegetarian Cooking for Everyone by Deborah Madison, courtesy of Capay Valley Farm Shop
INGREDIENTS
1-1/2 lbs eggplant
1/3 cup extra virgin olive oil (EVOO)
Salt and freshly milled pepper
4 ripe tomatoes, peeled, seeded, and chopped
2-3 ounces feta cheese
1/2 teaspoon dried oregano
PREPARATION
- Preheat the oven to 375°F.
- Slice eggplant lengthwise in half and score the cut sides in a crisscross pattern.
- Heat 3 tablespoons EVOO a large skillet.
- Add eggplant, cut sides down, and fry over medium-high heat until golden.
- Fry the second sides for a few minutes, then remove to a plate and season with salt and pepper.
- Wipe out the pan.
- Heat 1 tablespoon fresh EVOO in the skillet, add the tomatoes, and cook over medium-high heat until they have broken down into a chunky sauce, 5-10 minutes.
- Season with salt and pepper to taste.
- Set eggplant, cut sides up, in a baking dish.
- Crumble the cheese over the tops, spoon the tomato over the cheese, and sprinkle with the oregano.
- Cover and bake until the eggplant is tender, about 40 minutes.
- Uncover and bake 5 minutes more.