Drain the jar of ready-roasted peppers. Heat a griddle pan or grill to high. Thickly slice the eggplant lengthways, brush with a little oil, then griddle until golden and crisp on both sides.
Heat oven to 150C/130C fan/gas 2. On a large, lipped baking tray, layer up rows of peppers and eggplant. Drizzle with olive oil, sprinkle with some thyme leaves and seasoning, then bake for 30 mins. Serve warm, or at room temperature.
Whisk the dressing ingredients together and set aside. Mix the peppers with the crumbled feta, tomatoes and lambs lettuce, then spoon over the dressing and serve with hot gluten free pitta.