I realize we have two recipes here using tomatoes and feta, but if you are going to make one you will have the feta, so why not make the other!
About 1 3/4 lb of Eggplant, cut onto 1 inch cubes
1 or 2 Heirloom Tomatoes, cored and quartered The recipe calls for plum tomatoes so keep in mind if you use your Heirlooms instead they will have a lot more juice
3 TB Olive Oil
2 TB Sherry Vinegar
2 TB plus 2 tsp chopped fresh Oregano

Preheat oven to 450 F. Place eggplant and tomatoes on rimmed baking sheet; toss with oil and vinegar. Sprinkle with 2 TB 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 tsp oregano and serve.