Preheat the oven at 400 degrees Fahrenheit (200 Celsius)

Slice the zucchini, eggplant, onion and garlic and place in a bowl. Salt lightly.

Add the 2-3 tablespoons of olive oil and oregano and mix with your hands.

In another small bowl place the tomato halves with 1 teaspoon olive oil and mix gently so that the tomatoes are coated.

Spread the zucchini mixture in a pan leaving some space for the tomatoes and place those separately on the pan.

Roast for about 20 minutes until soft.

In the meantime make the tomato sauce. In bowl mix tomato paste with 3-4 tablespoons of water, 1 teaspoon of olive oil and a bit of oregano, you should have a thickish consistency to spread on the pita.

Place the pitas on a pan and spread tomato sauce on each pita, than add the zucchini mixture and then place on top the tomatoes. Drizzle each pita with ¼ teaspoon of olive oil.

At this point you can add some crumbled feta.

Put in the oven and bake for about 15 minutes.

Serve as is or cut in wedges.