400g frozen puff pastry, thawed
One eggplant, sliced lengthwise
One yellow bell pepper, seeded and chopped
One zucchini, sliced
Three cloves of garlic, minced
One-half cup olive oil
Three tablespoons chopped fresh parsley
Salt and black pepper to taste
One egg yolk for brushing
400g frozen puff pastry, thawed
One eggplant, sliced lengthwise
One yellow bell pepper, seeded and chopped
One zucchini, sliced
Three cloves of garlic, minced
One-half cup olive oil
Three tablespoons chopped fresh parsley
Salt and black pepper to taste
One egg yolk for brushing
Soak the eggplant slices in water with salt for 30 minutes
Cut the bell pepper into strips
Sauté the zucchini in olive oil and set aside
In the same skillet, fry the drained eggplant slices.
