In a 4- to 6-quart Dutch oven heat butter or oil over medium heat. Add curry powder, ginger and salt. Cook and stir for 1 minute.
Stir in the peppers, onion, and garlic. Cook and stir for 5 minutes. Add the eggplant and zucchini. Cover and cook 15 minutes more or until vegetables are tender, stirring occasionally.
Meanwhile, in a small bowl combine feta cheese, parsley, and rosemary; toss to combine and set aside. Stir broth, cherry tomatoes, chickpeas and raisins into pot; bring to boiling. Reduce heat; cover and simmer 5 minutes more or until tomatoes have softened, stirring once. Top with feta cheese mixture.