Roast the eggplant

• Preheat oven to 200°C (400°F).
• Toss eggplant cubes with olive oil, salt, and pepper.
• Spread on a baking sheet and roast for 20 minutes, stirring halfway.

Cook garlic and tomatoes

• In a skillet over medium heat, add a drizzle of olive oil.
• Add minced garlic and sauté for 1 minute.
• Add halved tomatoes, cook until softened, about 5 minutes.

Combine and serve

• Add roasted eggplant to the skillet with tomatoes.
• Toss gently to combine.
• Remove from heat and stir in crumbled feta and chopped basil.