Preheat oven to 425°.
Heat oil in a medium nonstick skillet over medium-high heat. Add eggplant and next 3 ingredients; cook 10 minutes or until vegetables are tender. Stir in olives.
Combine eggs, egg whites, and next 3 ingredients in a small bowl, stirring with a whisk. Pour over vegetable mixture. Sprinkle with feta cheese. Wrap handle of pan with foil. Bake at 425° for 20 minutes or until set. Cut into 4 wedges.