Blistered Eggplant With Tomatoes Olives and Feta

Ingredients

• 1 large eggplant (about 1 ¾ pounds), cut into ¼-inch-thick rounds
• ¼ cup extra-virgin olive oil, plus more for drizzling
• 1 ¾ pounds mixed tomatoes, small ones halved or quartered, large ones cut into ¼-inch-thick rounds
• Coarse salt and freshly ground pepper
• 6 ounces feta, crumbled
• ½ cup mixed olives
• ½ cup lightly packed fresh flat-leaf parsley leaves
• Bread, such as a baguette, for serving

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