Ingredients:

• 1 Eggplant
• 375 gms. Zucchini
• 50 gms. Carrots
• 1 Onion
• 250 gms. Mushrooms
• 60 gms. Butter
• 3 tbsp. Tomato paste
• 2 tbsp. chopped Parsley
• ¼ tsp. Thyme
• For the seasoning:
• 1 packet filo sheets
• 2 tbsp. parmesan cheese

Method:

1. Chop the eggplant, zucchini, onions and carrots into small dice.
2. Heat the butter in a saucepan and sauté the vegetables until soft.
3. Add the tomato paste, parsley, thyme and seasoning, stir well.
4. Lay one sheet of filo down brush with oil or melted butter, add a second, continue until four sheets are completed.
5. Down one side of the pastry, spoon some of the vegetable mixture.
6. Roll up and seal the edges by turning under.
7. Place on a baking tray, brush with oil and sprinkle with the cheese. Bake for 30 minutes.
8. Cut in large slices and serve with a cheese sauce.