Prepare the products. Not enough eggplant, it is now baked in the oven, and puff pastry.

Aubergine bake in the oven at 200 degrees until soft. Cut into cubes peppers (I only needed half of each) and red onion.

In frying pan heat 2 tablespoons of olive oil and lightly fry onion. Add the diced pepper, crushed garlic, a sprig of thyme and a pinch of ground black pepper. Continue to cook over medium heat, stirring occasionally, about 3-4 minutes. The difference from the sautéed vegetable stew that vegetables be heat treated a minimal amount of time. And why, sobsno, process? All you can eat raw. Cool slightly, remove the sprig of thyme (I used dry).

The eggplant cut off the stem, cut lengthwise into two parts. To separate the flesh from the skin using a tablespoon, place in a bowl, pour soy sauce and pepper.

Mix the eggplant with the peppers, add grated cheese. I used mozzarella, it melts very quickly, so just cut. Mix well. To try to equalize the salt, pepper.

Puff pastry (I have my own cooking) cut into rectangles, put the filling

Roll so that the seam remained at the bottom, edge stung with a fork. I got 8 big rolls.

Put the rolls on a baking sheet, brush with egg, make cuts with scissors diagonally. Bake for 20-25 minutes at 200 degrees