Tomato Filo Tartlets

Peel and finely chop shallots and garlic. Rinse, trim and cut eggplant into 1/2-inch cubes.

Cut a crosswise slit on the bottom of each tomato. Dip briefly in boiling water, remove, rinse in cold water and remove skin. Cut tomatoes into quarters, remove seeds and dice.

Add half of olive oil to a pan or shallow pot. Sauté shallots and garlic until translucent, about 2 minutes.

Add eggplant and fry for another 45 seconds, stirring. Season with cumin, salt and pepper.

Put diced tomatoes and white wine into a pot, add eggplant mixture and bring to a boil. Cook over medium heat, covered, occasionally stirring, until eggplant cubes are soft, about 20 minutes.

Meanwhile, rinse basil, shake dry, pluck leaves and chop coarsely. At the end of the eggplant cooking time, remove the pot from the heat and let cool completely.

Place a filo sheet on the work surface and sprinkle with some of the remaining oil.

Layer with remaining filo sheets, topping each sheet with another layer after brushing with a little oil.

Cut dough into 8 rectangles of equal size.

Spread cooled ragout filling evenly in the middle of dough pieces. Twist the ends of each piece of dough firmly to create candy-shaped tartlets.