Preheat oven to 400 degrees.
Prepare eggplant by peeling about 70% of the skin off, and cutting into cubes. Place in a collander and sprinkle generously with salt. Let sit for 30 minutes, and then rinse with water and pat dry.
While the eggplant is sitting, roast your cherry tomatoes by tossing with 1 tbsp olive oil on a sheet pan and sprinkling with salt & pepper. Roast for 10-15 minutes, till soft and popped open.
When eggplant is done sitting in the salt, toss with 1 tbsp olive oil and sprinkle with salt & pepper. Roast for 15-20 minutes, till fork tender. Allow tomatoes and eggplant to cool a bit.
Once eggplant and tomatoes are cool, begin assembling your dip.
Spread out hummus on a platter or place in a bowl, and then add the toppings in layers. Start with the eggplant and tomatoes, then roasted red peppers, then feta cheese and chickpeas, and finally, the parsley, Za'atar and a olive oil drizzle.
Serve with warm pita bread, pita chips or veggies.