Line the sides and base of a 24 cm spring form cake tin with foil.
Grease with melted butter.
Brush aubergine and peppers with the extra butter on both sides.
Grill over high heat on both sides until brown and tender.
Remove from heat and drain on kitchen paper.
Whisk eggs and season to taste, mix with the pasta sauce and set aside.
Place overlapping aubergine slices in a circular pattern over the base of a cake tin.
Place more slices around sides of cake tin, allowing aubergine to hang over sides.
Spoon a third of the Napoletana sauce mixture, basil, roasted pepper, Emmental and then feta over aubergine.
Repeat layering, ending with a layer of feta. Fold aubergine hanging over sides onto torte.
Place cake tin in a baking tray and bake in a preheated oven at 180°C for 70 - 80 minutes or until set.
Serve hot or cold with Italian bread.