Preheat oven to 375°F (190°C).

Grease a cookie sheet.

Place eggplant, banana peppers, cherry tomatoes, and onions on the prepared cookie sheet, cut side down (tomatoes remain whole).

Drizzle olive oil over the vegetables.

Sprinkle with salt and pepper.

Roast for about 40 minutes.

While vegetables are roasting, drain chickpeas and place them in a food processor with garlic cloves.

Pulse a few times, do not puree, and transfer to a bowl.

Once the roasted vegetables have cooled slightly, place them in the food processor.

Pulse a few times, do not puree.

Add the pulsed vegetables to the chickpea mixture and combine.

Puree the Italian-style diced tomatoes with enchilada sauce in a food processor or blender.

Pour some of the combined sauce into the bottom of a greased baking dish.

Take 7-8 large flour tortillas.

Spread about 1/2 cup of the vegetable mixture on each tortilla.

Sprinkle with shredded Monterey Jack cheese.

Roll the filled tortilla, tucking in the ends, and place it seam down in the sauce at the bottom of the pan.

Repeat with all the tortillas.

Pour the rest of the sauce on top of the rolled tortillas.

Cover with cheese.

Bake at 350°F (175°C) covered with foil for 25 minutes.

Uncover and bake for 25 minutes more.