Download ImageIngredients2 large eggplants (cut into 1 cm cubes)2 tbsp olive oil3 cloves garlic (minced)1 large onion (finely diced)1 red bell pepper (finely diced)1 green bell pepper (finely diced2 tomatoes (finely diced)2 tbsp tomato paste1 tsp chilli flakes (optional)1 tsp salt (to taste)1/2 tsp ground black pepper (to taste)1/4 cup water1/2 cup parsley4-6 sheets phyllo or puff pastry1 tbsp sesame seedsStepsPreheat oven to 200 degrees C.Heat olive oil in a large pan on medium high.When hot, add garlic & onion, fry till onion turns translucent.Add eggplant, salt & pepper, fry for 5 mins till they start to caramelise at the edges & become tender.Add both bell peppers, both types of tomatoes & chilli flakes (if using), mix well & cook for 10 mins.Add water, once almost fully evaporated, add parsley & mix well.Taste to adjust seasoning & remove from heat.Place pastry sheet on working space, brush olive oil, scoop enough mixture onto the sheet lengthwise & roll the sheets up so that the mixture is contained inside.Using a sharp knife, cut each roll into desired sizes, place on a lined baking sheet, brush olive oil on top (or lightly beaten egg if not vegan) & sprinkle sesame seeds.Bake for 20-30 mins, or until they turn golden & crispy. Source : www.instagram.com