Preheat oven to 200°C.
Char–grill the aubergine and courgette in a non–stick griddle pan or fry pan until tender. Add the mushrooms and cook for 2 minutes or until just cooked.
Spread the pitta breads with tomato puree and top with aubergine, courgette, mushrooms, red pepper, feta and Cheddar.
Bake at 200°C for 10–15 minutes or until the base is crisp and the cheese has melted. Cut into slices and serve.