Total Time: 50 minutes
Yield: 4 servings
Ingredients:1 large eggplant (about 1 3/4 lbs.), cut into 1/4-inch thick rounds
1/4 cup olive oil, plus more for drizzling
1 3/4 lbs. mixed tomatoes, small ones halved or quartered, large ones cut into 1/4-inch rounds
Coarse salt and freshly ground black pepper
6 oz. feta, crumbled
1/2 cup mixed pitted olives
1/2 cup lightly packed fresh flat-leaf parsley leaves, lightly chopped
Bread, such as a baguette, for serving (optional, but great for soaking up the drippings!)
1. Preheat broiler with rack 6 inches from the heat source.
2. Place eggplant rounds on a wire rack set on a rimmed baking sheet. Broil until eggplant is blistered and deep brown on one side, 10-12 minutes. Flip and broil until blistered on other side, 10-12 minutes more. Check on the eggplant periodically, as broiler heat varies from oven to oven.
3. Immediately transfer the eggplant rounds to a medium bowl, toss with olive oil, and cover with a plate. Let stand until softened, approximately 10 minutes.
4. Arrange eggplant and tomatoes on a platter, seasoning each layer (eggplant, then tomatoes) with salt & pepper and drizzling with additional olive oil. Top with feta, olives, and parsley, and toss gently. Serve with bread (optional).