Put the peppers to bake. Peel and remove the seed core.
Wash the eggplants, cut into long, thick slices. Put them in a tray and salt. Wait 30 min. for the juice to drain out. Season with paper towels and braise on both sides.
Take cooked eggplants out onto paper towels. Cut the peppers into long strips in a large bowl. Add the eggplants, also cut that way.
Serve with crumbled feta cheese.