Preheat the oven grill at high heat.
Cut the peppers into medium-sized pieces, place them on a baking tray with the skin facing the grill and cook them until their skin turns black, peel them after they cool.
Place the aubergines in the same tray, pour the olive oil over them, season with the cinnamon, salt, and pepper, and roast for 30 minutes at 180-200 Co until they soften.
Meanwhile, place all the other ingredients in a bowl and mix well. In a shallow plate spread out the aubergines, green beans, onions, and peppers, place the feta cheese and pomegranate seeds on top and pour the sauce over them. Garnish with some parsley.