For the vegetables:
1/2 teaspoon sugar
1/2 teaspoon roasted sesame seeds
Cut the eggplant and zucchini crosswise into about 1/4-inch thick pieces. Sprinkle with salt (about 1/2 teaspoon for each vegetable). Let sit for about 15 minutes until wilted and some liquid has been released.
Add all remaining ingredients and gently toss everything together.