Heat oven broiler. Grease a large baking sheet with olive oil, and set aside.

Slice ends off eggplant. Cut remaining eggplant into ~ 1/4 inch slices and lay them out on baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper. Place in oven, and broil for ~15 minutes, removing 1/2 way through, and carefully turning eggplant slices over.

While eggplant is cooking, cut bell peppers into thin slices, and set aside.

When eggplant is done cooking, remove baking sheet from oven and allow to cool for 5 minutes. Carefully remove skin from eggplant slices {it should come off easily}, and place eggplant in a food processor with a blade attachment. Process for a few seconds until eggplant is mashed. Remove to a small bowl.

Heat tortillas in microwave, if necessary {some gluten free tortillas are stiff}, for ~30 seconds to soften.

To assemble veggie wraps: Place tortillas on a cutting board, and top each tortilla with 1/4 cup hummus, 1/4th of the eggplant mixture, 1/4th of the bell peppers, 1/4 cup feta cheese, and 1/4th of the fresh mint leaves. Roll each tortilla up. Serve 1 veggie wrap as a snack, or cut each tortilla into thirds with a serrated knife to serve as an appetizer. Enjoy!