Baked Eggplant with Feta and Tomatoes

1. Preheat the oven to 375 degrees.
2. Cut eggplant lengthwise and make crisscross cuts on the flat side.
3. Heat oil in a pan and fry the eggplant flat side down until golden, then flip to other side for a minute. Set into a glass baking pan, flat side up.
4. In a pan, cut some tomatoes up and cook over medium-high heat so they break down. Cover them to keep the liquid in. Season with salt and pepper, and add some chopped cilantro.
5. Crumble feta on top or some vegan cheese if you'd like, and spoon tomatoes over it. I added some red wine because my tomato liquid evaporated. Cover and bake until eggplant is tender, about 40 minutes. Bake uncovered for a bit at the end if it's too liquidy. YUM.

Adapted from Deborah Madison's Vegetarian Cooking for Everyone, p. 371.