Will serve 4, I have given per person weights so that you can increase the amounts if you are serving more people. I found this recipe in an old magazine, and have changed it a bit to make it lower in fat and salt.
3 sheets of filo pastry per person
4oz fat reduced Mozzarella cubed
1 tablespoon hard Italian cheese per person grated
4oz Pine nuts
Spray oil
1 Courgette chopped
1 small Aubergine chopped
3 large tomatoes chopped
1 small red and yellow pepper deseeded and chopped
1 onion chopped
Garlic as much as you like chopped
½ teaspoon ground coriander
Black pepper.
1 Place the courgette and aubergine in a colander and mix with a little salt, place a weight on top so that all the bitter juices come out. (about an hour) rinse in running water
2 Spray two baking sheets or tins with oil and place the onion, peppers and tomatoes in one pan and sprinkle over the coriander. In the other tin place the courgette, aubergine and garlic and season well with the black pepper. Roast until just cooked, and leave to cool.
3. When the veg have cooled mix them together.
4 Lay a sheet of filo on a board and spray with oil, place another sheet of pastey on top, do this until ypu have three sheets of pastry.
5 Sprinkle over the nuts, then the vegetables, mozzarella and hard cheese.
6 Roll and place in tin seam side down, bake for 40 minutes on gas 4, 350f 180c
