1-1/2 lb (680 g) eggplant, cut into 3/4-inch (2 cm) cubes
2 tsp (10 mL) salt
1/3 cup (75 mL) extra-virgin olive oil
4 (2 lb/1 kg) Yukon Gold potatoes, unpeeled and cut into 3/4-inch (2 cm) cubes
12 oz (340 g) sliced mushrooms, (about 4 cups/ 1L)
1 large onion, chopped
6 cloves garlic, minced
1 tbsp (15 mL) dried oregano
1/2 tsp (2 mL) dried basil
1/2 tsp (2 mL) pepper
1 sweet red pepper, chopped
1 sweet green pepper, chopped
2 cans (each 19 oz/540 mL) stewed tomatoes
1 cup (250 mL) vegetable stock
1/4 cup (60 mL) tomato paste
2-1/2 cups (625 mL) fresh breadcrumbs
1-3/4 cups (425 mL) crumbled feta cheese
1/4 cup (60 mL) chopped oil-cured black olives
1/4 cup (60 mL) chopped Italian parsley
1 tsp (5 mL) dried oregano
In colander, sprinkle eggplant with 1 tsp (5 mL) of the salt ; set aside.
Meanwhile, in large deep Dutch oven, heat 3 tbsp (50 mL) of the oil over medium-high heat; brown potatoes. Remove potatoes to plate.
Rinse eggplant; pat dry. Add half of the remaining oil to pan; brown eggplant, in 2 batches and adding remaining oil as necessary. Add to potatoes.
In same skillet over medium-high heat, saute mushrooms, onion, garlic, oregano, basil, pepper and remaining salt until no liquid remains, about 8 minutes. Add red and green peppers; saute until beginning to brown, about 5 minutes.
Add eggplant mixture, tomatoes, stock and tomato paste; bring to boil. Reduce heat and simmer until potatoes are tender, about 40 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Refrigerate in airtight container for up to 24 hours; reheat to proceed.) Pour into 13- x 9-inch (3 L) glass baking dish.
Feta Topping: Meanwhile, in bowl, combine bread crumbs, feta cheese, olives, parsley and oregano. (Make-ahead: Cover and refrigerate for up to 24 hours.) Spread over eggplant mixture; bake in 375°F (190°C) oven until bubbly and golden, about 25 minutes.