Sorry for no actual measurements; I just kind of threw things together.
1 eggplant, diced
1/2 zucchini, sliced
1 can diced tomatoes
Spices: pepper, garlic powder, tiny bit of cumin, dill, Italian seasoning, coriander, sage, red pepper flakes
Fry the eggplant in olive oil over medium high heat in two batches. Fry for about 5 minutes, turning every once in a while. Add olive oil as needed.
In a separate pan sautee the zucchini in a tiny bit of olive oil for a few minutes, then added the cilantro (I used like 2 Tbsp-ish). Add the spices, and let that cook for a few minutes. Then add the diced tomatoes, and add more of the same spices if it needs it. Let the tomato juices boil down, about 5-8 minutes.
Put the fried eggplant in a greased casserole dish, then layer the zucchini tomato sauce on top. Sprinkle (liberally) with feta cheese. Bake at 350 F for about 25-40 minutes, or until the feta starts to brown on top. Serve immediately.