Preheat oven to 400 degrees.
Place tomatoes in a fine-mesh strainer set over a bowl and toss with a generous pinch of salt. Let stand 30 minutes.
Toss eggplant, zucchini, and onion in oil and spread out on a sheet pan. Make sure they have some space between them so they will get some browning on them.
Bake for 30 minutes or until the vegetables get a nice golden color without burning.
Transfer tomatoes to a medium bowl and discard drained liquid. Add cucumber, lemon juice, and parsley to tomatoes. Season Israeli salad with salt to taste and mix well.
In a medium bowl, toss cabbage with vinegar and season with salt.
In each pita pocket, smear 3 tablespoons of hummus in an even layer. Layer 2 to 3 slices eggplant, zucchini and onion on top of each. Drizzle each with 1 tablespoon tahini sauce, then top with sliced eggs, Israeli pickles, and remaining tahini sauce. Spoon some of the Israeli salad into each pita, and serve.