Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.

In a large bowl, combine the eggplant cubes and carrot slices. Drizzle with olive oil, salt, and pepper. If using, add minced garlic and dried oregano. Toss everything until evenly coated.

Spread the seasoned vegetables in a single layer on the prepared baking sheet. Ensure they aren't overcrowded for even roasting.

Roast for 20-25 minutes, flipping halfway through, until the vegetables are tender and slightly caramelized.

While the vegetables are roasting, if using the optional couscous or quinoa, prepare it according to package instructions.

Remove the roasted vegetables from the oven. Serve them warm, topped generously with crumbled feta cheese. If you prepared couscous or quinoa, serve the roasted vegetables and feta over it.