I just made a delicious vegetable wrap for lunch with odds and ends from the fridge. I would have made a tahini-yogurt dressing, but my yogurt is incubatingtahini-yogurt dressing, but my yogurt is incubating at the moment.

1 tbsp olive oil
1/2 small eggplant, peeled and cut into 1/4-1/2 inch wide strips
1/4 red pepper, cut into strips
1 large whole wheat tortilla
2 small leaves red leaf lettuce, sliced
1 tbsp crumbled feta cheese
1 tsp tahini
1 tsp lemon juice
salt & pepper

Heat olive oil in a large skillet over medium heat. Add eggplant and peppers and season with salt and pepper. Sauté until very soft and browned.

Soften tortilla in microwave (cover with damp paper towel and microwave on high for 20 seconds).

Arrange lettuce down the center of the tortilla. Sprinkle with feta cheese. Combine tahini, lemon juice and a little salt and pour evenly over lettuce. Top with the sauteed vegetables and roll into a wrap, folding the top and bottom edges in.