Slice eggplants in such a way that the slices are still connected at the bottom. Sprinkle with salt and set aside for 20 minutes. Wash off salt under running cold water and pat dry.
Preheat oven to 200 degrees C. Grease a baking dish.
Mash feta cheese and cream together with a fork. Mix in garlic, parsley, basil, olive oil, salt and pepper.
Place eggplants with the cut-side up into the prepared baking dish. Arrange tomato slices and capsicum pieces alternately in between the eggplant slices. Pour feta-mixture over eggplants and cover with aluminum foil.
Bake in the preheated oven until feta cheese is melted and eggplants are cooked through, about 45 minutes. Sprinkle with more parsley.
You can use any colour capsicum. I used yellow because it adds a different color to the dish.