• 1 medium-sized eggplant, cut into 1/2-inch pieces (about 1 1/2 cups)
• 1 medium-sized zucchini, cut into 1/2-inch pieces (about 1 1/2 cups)
• 1 1/2 cups cherry tomatoes
• 2 cloves garlic, minced
• 2 cups cooked chickpeas (rinsed, drained and patted dry if from a can)
• 3 tabelspoons olive oil
• 1/8 teaspoon cayenne pepper
• Fine sea salt and freshly ground black pepper
• corn or flour tortillas, warmed
• Minced herbs for garnish

Herbed Tahini Sauce

• 1 clove garlic, minced
• 1 scallion, minced (white and light green parts only)
• 1/4 cup tahini
• 2 tablespoons fresh lemon juice
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon honey
• 1/4 cup loosely packed basil, finely chopped
• 1/4 cup loosely packed dil, finely chopped
• 1/4 cup loosely packed parsely, finely chopped
• 1/8 teaspoon crushed red pepper flakes
• Fine sea salt and freshly ground black pepper