Roasted Tomatoes and Eggplant with Shrimp and Feta

E,

Can you tell I have been experimenting with eggplant lately? Haha! This dish is so heavenly and because it's roasted, it takes such little effort to put together. It is very sophisticated meal, but also easy and delicious! The recipe calls for specific measurements but I kind of eyeballed it and it came out great!

Ingredients:
5 tomatoes, cubed
1 large eggplant, cubed
3 cloves garlic, minced
Salt & pepper
Olive oil
1 lb large peeled & deveined raw shrimp
1/2 cup chopped parsley
Juice of 1 lemon
1 cup crumbled feta

Directions:
1. Preheat oven to 450 degrees. Spread the tomatoes and eggplant over a rimmed baking sheet, sprinkle with garlic, salt and pepper, and drizzle with olive oil.
2. Roast in the oven for 20 minutes. Remove the tray from the oven and stir in the raw shrimp, lemon juice and parsley. Then sprinkle the crumbled feta all over the top.
3. Return to the oven for 15 minutes, or until shrimp are pink and cooked through.