Roasted tomato and aubergine salad with feta and pine nuts

INGREDIENTS

aubergine

Spray oil

150 g

small tomatoes, halved (I used baby plum tomatoes)

Salt

Black pepper

75 g

feta cheese, crumbled

3 tbsp

fresh herbs, chopped (I used coriander and basil, but parsley and mint would both work well too - use whatever combination you fancy)

2 tbsp

pine nuts

1 tbsp

extra virgin olive oil