Preheat the oven to 200 C. Lightly grease a 20x30cm baking dish with some olive oil.
Brush the sliced brinjal on both sides with the minced garlic and olive oil mixture. Grill or cook in tawa until brown and then turn over and cook till brown again. Remove and place it on a plate and let it cool off.
Grill bell peppers with skin side up if using an oven grill or cook on flame like for bhartha. When peppers' skins are blackened, remove from heat. Put the peppers in a plastic bag and let them cool off. Remove blackened skin.
Arrange the first layer of cooled off brinjal in the bottom of the prepared baking dish. Arrange the first layer of rocket over the eggplant. Add a layer of grilled peppers. Spread the first layer of pesto over the peppers. Crumble a layer of feta over the pesto. Repeat layers. It is best to finish with a layer of aubergine. Beat two eggs and pour the mixture over the last layer of aubergine. Bake 30 minutes in the preheated oven. Eat and enjoy!