Pan-fried eggplant with feta and pine nuts

• Ingredients

•  2 tablespoons olive oil
•  2 large eggplants, cut into 2cm cubes
•  200g feta, crumbled
•  50g pine nuts, toasted
•  16 semi-dried tomatoes
•  2/3 cup fresh basil leaves, shredded
•  Oregano leaves and crusty bread, to serve
• 
  

• Method
• Notes

1. Step 1
   Heat the oil in a large frypan over high heat. Add eggplant and cook, turning, for 7-8 minutes until golden and tender. Cool.
2. Step 2
   Meanwhile, combine the feta, pine nuts, tomatoes and basil. Season with black pepper. Add eggplant to feta mixture and toss to combine. Scatter with oregano and serve with bread.