Peel and slice Eggplant (1) about a quarter-inch thick. Sprinkle eggplant with Salt (to taste) and let stand for about 15 minutes.
Rinse and pat dry. Slice into strips. Thinly slice and chop the Summer Squash (1/2 cup). Deseed and mince the Chili Pepper (1/2). Chop the Tomato (1). Prepare the diced Red Onion (2 tablespoon) and chopped Bell Pepper (1/4 cup), if using.
Heat a dry skillet. Remove from heat and add eggplant (being careful not to overcrowd the pan). Cook over medium heat for about 1 minute on the first side. Flip and cook for 1 to 2 minutes more.
Add Olive Oil (2 teaspoon), salt and Chili Powder (1/4 teaspoon). Cook for 1 minute, flip and cook for about 1 minute more, or until eggplant is crispy.
Warm Tortilla (2) if desired.
Top with eggplant, Lettuce (1 1/2 cup), summer squash, chopped bell pepper, diced red onion, chopped tomato, minced chili pepper and Feta Cheese (1/4 cup).
Sprinkle with Salt (1 pinch) and a splash of Distilled White Vinegar (to taste). Serve and enjoy!