Quick Roasted Eggplant

Ingredients

1 eggplant, cut into 1-inch cubes
3 tablespoons oil, plus more as needed
½ teaspoon dried oregano
Salt and black pepper

Instructions

Heat oven to 425 degrees, and line a sheet pan with parchment paper.
Place the eggplant on the prepared pan and drizzle with oil. Working quickly, toss with your hands until well coated. Season with the oregano and a ¼ teaspoon each salt and pepper; toss again.
Roast for 15 minutes, then toss. If the eggplant looks dry, drizzle with another teaspoon or two of oil. Roast until the eggplant is browned and tender but not falling apart, 10 to 15 minutes more.
Sprinkle with more salt and pepper. Serve hot or warm.

Source: nourishevolution.com