Heat the olive oil in a skillet over medium-high heat. Saute the diced eggplant until they are golden. Remove and set aside
In the same skillet, heat some additional olive oil. Stir in the onion, garlic, and bel pepper. Cook until onion has softened.
Add the tomatoes. Cook until they have softened (not too long).
Add in the cooked eggplant and saute for an additional few minutes to combine the flavors.
Remove the skillet from the heat and mix in the parsley, mint and feta cheese (if using). Add salt and pepper to taste.
Heat another pan to medium and cook the pita bread or corn tortilla on both sides to your preference.
Cut the pita in half and fill each half pocket with the eggplant mixture. Repeat with the other pitas and serve! (note: in my opinion, this dish tastes best cold)
Notes
For vegan feta cheese, I use Violife or Follow Your Heart brand.