Blistered Eggplant with Tomatoes, Olives and Feta Recipe by Anne-Marie

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Ingredients

1 large eggplant (about 1 3/4 pounds), cut into 1/4-inch-thick rounds
1/4 cup extra-virgin olive oil, plus more for drizzling
1 3/4 pounds mixed tomatoes, small ones halved or quartered, large ones cut into 1/4-inch-thick rounds
Coarse salt and freshly ground pepper
6 ounces feta, crumbled
1/2 cup mixed olives
1/2 cup lightly packed fresh flat-leaf parsley leaves