• 1 medium or large eggplant
• 1 pint grape tomatoes
• 6 ounces feta
• 1/3 cup fresh mint
• 1/2 cup olive oil
• 4 tablespoons fresh lemon juice
• salt & pepper

1. Directions:
2. To make the vinaigarette, combine olive oil, lemon, salt and pepper.
3. Trim eggplant and cut into 1" cubes. Combine eggplant chunks with 1/3-1/2 of the vinaigarette. Roast at 425 degrees for about 30-40 minutes until slighly softened. Set aside and cool, while preparing the other ingredients.
4. Slice the grape tomatoes in half, and put in a large bowl. Add the mint leaves (I leave them whole). crumble the feta into large chunks, and add to the bowl.
5. When the eggplant is slightly cooled, add to the bowl, and pur on the rest of the vinaigarette. Toss to combine, and serve.
6. Notes: This can be served right away, or can be refrigerated for one day until ready to serve.
7. It's delicious as leftovers on its own or mixed with some whole wheat pasta.

This recipe is loosely based on something from the New York Times. I tweaked a few ingredients to suit our tastes.