Method

• 1.
  Heat 2 tbs oil in a large frypan or large shallow saucepan over medium-high heat. Season eggplant with salt flakes and freshly ground black pepper, then cook, in 3 batches, for 2 minutes each side or until golden, adding another 2 tbs oil with each batch. Drain on paper towel.
• 2.
  Heat remaining 2 tbs oil in same pan over medium heat. Cook onion and garlic, stirring occasionally, for 15 minutes or until golden. Add tomatoes and 1/3 cup (80ml) water. Smash half the cherry tomatoes with the back of a spoon and cook, stirring occasionally, for a further 10 minutes or until reduced.
• 3.
  Meanwhile, place feta, zest, juice and chopped oregano in a medium bowl and mix, smashing feta as you go, until well combined. Season with freshly ground black pepper.
• 4.
  Working with 1 slice of eggplant at a time, place on a board and spoon 2 tbs of feta mixture at the fattest end, then roll slice to enclose feta. Repeat with remaining eggplant and feta mixture. Chill until sauce is ready.
• 5.
  When almost ready to serve, place the eggplant rolls in the pan with the sauce, spooning a little sauce over each eggplant roll. Cook, covered, over medium heat for 15 minutes, to warm up eggplant and for flavours to meld.
• 6.
  Sprinkle with extra oregano and season with salt flakes and freshly ground black pepper. Serve with crunchy bread.