Step 1

Preheat oven to 400° F (205° C).

Step 2

Toss eggplant, red pepper, and red onion in olive oil, salt, pepper, minced garlic and oregano.

Step 3

Roast in oven for 25-30 minutes, stirring half way through, until vegetables are fully roasted but not charred.

Step 4

Remove from oven and toss with fresh herbs, lemon juice, and pine nuts. Place in a serving dish and gently fold in feta before serving. Season to taste with salt and pepper.