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Make the marinade: Preheat the oven to 400°F (200°C). In a large bowl, whisk together ¼ cup extra virgin olive oil, 2 tablespoons red wine vinegar, 2 cloves garlic, 2 tablespoons tomato paste, 1 tablespoon honey, 2 teaspoons dried oregano, 2 teaspoons smoked paprika, 1 teaspoon ground cumin, 1 teaspoon salt, and a few grinds of black pepper until smooth.
Marinate the vegetables: Add 1 can chickpeas (drained), 2 eggplants (cut into chunks), and 2 red onions (wedged) to the bowl. Toss gently until everything is evenly coated with the marinade. Spread the mixture in a single layer on a large baking sheet.
Roast: Roast for 30 minutes at 400°F (200°C), or until the eggplant is tender and caramelized and the onions are soft and jammy.
Add the grain: Remove the pan from the oven. Add 1½ cups cooked quinoa, 1 cup crumbled feta cheese, and the juice of ½ lemon directly to the hot pan. Gently toss until everything is well combined, scraping up any caramelized bits from the pan so they're mixed throughout.
Assemble the bowls: Divide among serving bowls and serve warm. If you like, top with a dollop of Greek yogurt or tzatziki.