2 cups cubed peeled eggplant
1 medium (1 cup) green, red and/or yellow bell peppers, cut into 1/4-inch strips
1 small (1 cup) zucchini, halved lengthwise, sliced
1 teaspoon finely chopped fresh garlic
1 teaspoon cornstarch
1 (14 1/2-ounce) can Italian-style diced tomatoes, undrained
6 (8 or 9-inch) whole wheat tortillas, warmed
If you’d like to boost the protein in these wraps, add a can of drained and rinsed garbanzo beans when you add the tomatoes.