Grilled Eggplant and Chicken with Tahini-Herb Sauce

Ingredients

• Tahini-Herb Sauce

  • 1/3 cup (75 ml) tahini
  • 1/3 cup (75 ml) water
  • 3 tbsp mixed tender herbs (such as parsley, basil, mint, cilantro), coarsely chopped, plus more for serving
  • 2 tsp (10 ml) lemon juice

• Vegetables and Chicken

  • 1 onion, thinly sliced
  • 2 bell peppers, various colours, seeded and cut into thin strips
  • 1/3 cup (75 ml) olive oil
  • 2 tomatoes, diced
  • 1 garlic clove, chopped
  • 3 tbsp (45 ml) tomato paste
  • 1 tsp (5 ml) harissa, or more to taste
  • 1 tsp sweet paprika
  • 1/2 tsp ground cumin
  • 1 cup (250 ml) chicken broth
  • 2 small eggplants, cut into rounds inc1/2h (1 cm) thick
  • 4 boneless, skinless chicken breasts