Prepare the Vegetables: Slice the bell peppers, chop the onion, dice the eggplant, and mince the garlic.

Chop the tomatoes and set aside.

Cook the Vegetables: In a large skillet, heat a little olive oil over medium-high heat.

Add the chopped onion and minced garlic, sautéing until fragrant.

Add the diced eggplant and sliced bell peppers, cooking until they start to soften.

Stir in the chopped tomatoes and tomato paste, mixing well.

Combine and Heat: Cook for about 5 minutes, stirring occasionally, until the vegetables are tender and the flavors are well combined.

Add Cheese and Herbs: Remove from heat and sprinkle the crumbled feta cheese over the top.

Garnish with freshly chopped parsley.

Serve: Serve hot as a main dish or as a side with your favorite grain or bread.