Place eggplant, cut side up on baking sheet lined with foil.
Brush olive oil over eggplant
Roast 30-40 minutes.
Let cool slightly then scoop flesh from skin and chop coarsely. Mix in olives, garlic, vinegar. Stir in olive oil to create desired consistency. Feta can be stirred in or sprinkled on top.
Serve warm with sliced sourdough baguettes or your favorite cracker. Can be stored in refrigerator several days and eaten cold.