Preheat a BBQ for medium high heat and lightly oil grate. Rub eggplant with olive oil then sprinkle with salt and pepper. BBQ until each side has golden brown grill marks and is fragrant. Let cool then cut into cubes. Set aside.
Preheat oven to 165 degrees C.
Bring a large saucepan of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Heat 1 tablespoon olive oil in a large saucepan over medium heat. Saute capsicum, carrot, onion and garlic until the onions are translucent.
Stir in eggplant and saute until it is tender. Add the diced tomatoes. Season with oregano, basil, marjoram, mint, dill, celery salt, chilli flakes, cinnamon, salt and black pepper. Mix in parmesan cheese.
In a large bowl combine pasta with vegetable mixture. Spoon into a 20x30cm baking dish. Sprinkle top with feta cheese.
Cover and bake in preheated oven for 15 minutes. Remove cover and continue baking for 10 minutes.