-Preheat your oven to 375 degrees.

-Skin 4 large tomatoes by making an X on the bottom of each tomato and then pouring boiling water over them and letting them sit for 5 minutes.

-The skins should peel off pretty easily.

-Cut the tomatoes in half and squeeze most of the seeds out and then dice the tomatoes. Set aside.

-Slice 2 eggplants in half the long way, and then score the cut side in a crisscross pattern.

-Heat 3 TBS of olive oil in a large skillet and fry the eggplant, cut side down until golden brown, about 5-7 minutes.

-Flip and fry the second side for a few minutes, remove from pan and season with salt and pepper. Set aside.

-Wipe out the pan, and heat 1 TBS fresh olive oil, add the tomatoes and a l pinch of salt and cook for 5-10 minutes.

-Set the eggplant cut side up in a baking dish.

-Crumble 1/2 cup feta cheese overtop, add the tomato sauce and 1/2 tsp dried oregano.

-Cover and bake for 40 minutes and then uncover and bake for 5 more minutes.