Dice the eggplant into 1-inch cubes and sprinkle with salt. Let it sit for about 30 minutes to draw out excess moisture and bitterness.

In a large skillet, heat 2 tablespoons of olive oil over medium heat until it shimmers. Add the diced red onion and mixed bell peppers, sautéing for 5-7 minutes until tender and fragrant. Include minced garlic and cook for an additional minute.

Add the prepared eggplant to the skillet and sauté for 8-10 minutes until it starts to brown and soften. Stir in the canned diced tomatoes, oregano, and basil. Season generously with salt and pepper.

Reduce heat and let the mixture come to a gentle simmer, covering the skillet and cooking for 15-20 minutes, stirring occasionally until the eggplant is tender and the sauce has thickened.

Remove from heat and sprinkle with crumbled feta cheese and garnish with freshly chopped parsley. Serve warm over pasta, rice, or quinoa.