Eggplant cheesecake, but simpler than the fussy Ottolenghi version! Made by roasting a tray of sliced eggplant and cherry tomatoes. While they're cooking, whip up a quichey mixture of eggs, feta, and milk. Now be sure to add as much fresh oregano as you can handle. Layer your vegetables in a cake pan, and pour over your egg mixture and bake. Sprinkle with zataar. Congratulate yourself.